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This delicious dish is perfect for a lite weeknight dinner. The flaky phyllo gives just the crunch needed to amplify the buttery Chilean Sea Bass as the star of this dish. Acid in the citrus cuts the richness of the Buerre Blanc sauce to captivate the eater into another bite. While the bright green and crisp roasted asparagus is just the subtle touch of color and freshness needed to bring this tantalizing dish together. Even the pickiest eater will devour and request this dinner again and again.  

Recipe By: Morgan Brody

Ingredients:

Package of Phyllo dough

2 8oz Chilean Sea Bass

½ stick melted butter

1 cup white wine

1 cup chicken or shrimp stock

2 shallots minced

3 Tbsp fresh grapefruit, lime, and lemon juice

1 Tbsp sherry or Marsala

3 Tbsp Heavy Cream

2 Tbsp butter

Asparagus

Olive oil

S&P

Thyme springs (optional)

 Instructions:

To make Buerre Blanc sauce: combine white wine, stock, and chopped shallots in a sauce pan over medium heat. Let simmer and reduce till 1/3 cup and strain through a fine mesh strainer. Return to sauce pan and add citrus juice, sherry or Marsala, and heavy cream. Reduce and strain again. Finally add butter, but do not let sauce boil. If sauce is still too thin add a little flour to thicken.

To make Phyllo packets: Preheat oven to 425 degrees. Make sure phyllo dough is thawed and butter is melted before starting. Lay 1 sheet phyllo on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 1 more sheet on top, brushing each with butter. Repeat with remaining sheets of phyllo and more butter to make 4-5 sheets total.  Cut stack in half. Season sea bass with salt and pepper, then place 1 fillet in center of each phyllo stack. Bring 2 opposite sides of each stack over the sea bass and fold down then tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes.

To Roast Asparagus: Trim ends of asparagus and toss with olive oil, salt, and pepper. Place on a backing sheet and add to oven below sea bass packets. May need more or less time than the 10 mins for fish, depending on the size and thickness of spears. So watch closely and cook until bright green and can be pierced with a fork.

Serve by placing asparagus in the shape of an X on plate topped with phyllo packet. Drizzle Buerre Blanc over packet and plate. Place two thyme sprigs for decoration on top of packets.

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