Recipe(tried): Sea Bass (Grouper) en Papillote

We had this for dinner last night and really liked it. I substituted grouper for the sea bass and microwaved the sliced potatoes until partially cooked before putting them on the foil as I was afraid they wouldn't cook in the 20 minutes. I don't know if they would have or not, but it came out great that way. Served with hard rolls and a spinach salad with mushrooms, carrot, cucumber, red pepper, onion and feta cheese, dressed with a basil oil and red wine vinegar dressing.

The recipe is from the Atlanta Access food section.

Sea Bass en Papillote
Makes 6 servings
Preparation time: 20 minutes
Cooking time: 20 minutes

Sea bass is difficult to find these days because many stores are voluntarily not stocking it because of fears it is being overfished. You can substitute any type of flaky fish in this recipe. Le-Gates uses parchment paper to wrap the fish, but aluminum foil works equally well and is more readily available.

6 large sheets of aluminum foil
1/2 cup olive oil
6 Yukon gold or red potatoes, peeled and sliced 1/8 inch thick
6 sea bass or other thick white fillets, about 6 ounces each
9 Roma tomatoes, sliced
2 tablespoons minced garlic
3/4 cup chopped fresh basil
18 Kalamata olives, pitted and sliced
Salt and black pepper

Preheat the oven to 425 degrees. Spread the foil open on a flat surface and brush with 1 teaspoon olive oil. Place 1 sliced potato on foil. Place the sea bass on top of the potato on each piece of foil. Top each fillet with 1 1/2 sliced tomatoes, 1 teaspoon garlic, 2 tablespoons fresh basil and 3 sliced Kalamata olives. Season with salt and pepper. Drizzle with 1 tablespoon olive oil. Fold the foil to make a packet, sealing edges. Place foil packets on a baking sheet. Bake 20 minutes (if using parchment, the paper will puff up and brown). To serve, place a packet on each plate, slit the packet in an X and fold back the foil. Serve steaming hot.

Per serving: 462 calories (percent of calories from fat, 48), 37 grams protein, 24 grams carbohydrates, 4 grams fiber, 25 grams fat, 75 milligrams cholesterol, 253 milligrams sodium.