Citrus Butter Sea Bass in Parchment

If you’re a citrus fan like me, then you will love this dish. I pumped up the flavor of the butter with a ton of citrus zest and the fish just marinates in that delicious as it cooks in the parchment paper. This recipe is super simple yet elegant, making it a great option for entertaining as well. Serve this with jasmine rice, quinoa or steamed vegetables.

1. Preheat oven to 375.
2. Place butter, olive oil, garlic, ginger, lemon zest, orange zest, lime zest, green onion, shallot, jalapeno and salt in a small bowl and mash together with a fork.

3. Place each sea bass fillet onto a sheet of parchment paper and cover with the butter mixture on both sides. Bring the sides of the parchment up over the fish and fold to seal. Fold the sides and tuck under. Place both parchment packets onto a baking sheet and place in the oven for 20 minutes.

4. Once out of the oven, allow the packets to rest for 1 minute. Carefully open to release the steam. Place the sea bass filets onto serving plates and pour any juices from the parchment packet over the top. Finish each filet with fresh lemon juice and serve.

Citrus Butter Sea Bass in Parchment
Serves 2

All you need:
4 tablespoons (1/2 stick) unsalted butter, softened
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and grated
Zest and juice of 1 lemon, divided
Zest of 1 orange
Zest of 1 lime
4 green onions, thinly sliced
1 small shallot, chopped
1 jalapeno, seeded and finely diced
1/2 teaspoon salt
2 (5 oz.) sea bass fillets (about 1-inch thick)

All you do:
1. Preheat oven to 375.
2. Place butter, olive oil, garlic, ginger, lemon zest, orange zest, lime zest, green onion, shallot, jalapeno and salt in a small bowl and mash together with a fork.
3. Place each sea bass fillet onto a sheet of parchment paper and cover with the butter mixture on both sides. Bring the sides of the parchment up over the fish and fold to seal. Fold the sides and tuck under. Place both parchment packets onto a baking sheet and place in the oven for 20 minutes.
4. Once out of the oven, allow the packets to rest for 1 minute. Carefully open to release the steam. Place the sea bass filets onto serving plates and pour any juices from the parchment packet over the top. Finish each filet with fresh lemon juice and serve.

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