As useful as the paper package method is to cook thicker cuts of rich fish (see Honey-Glazed Salmon, page 73) it is also great for delicate, flaky white fish that can be difficult to handle during cooking and dries out easily.

　　

Ingredients

makes 4 servings

　　Parchment paper

　　4 6-ounce sea bass or striped bass fillets

　　Kosher salt and ground black pepper to taste

　　8 sprigs of fresh lemon thyme or thyme

　　3 tablespoons unsalted butter, divided into 4 equal pieces

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Cut four 15-inch squares of parchment. Lay a fillet just below the center of one parchment square. Sprinkle with salt and pepper, and lay 2 lemon thyme sprigs and a pat of butter on top.

　　

Step 3

Fold the top half of the parchment down so that the edges meet. Fold the three open sides several times to create tightly sealed “pouches.” Place the packet on a baking sheet and repeat with the remaining fillets. Bake until just cooked through, 10 to 12 minutes, depending on the fillets’ thickness. Remember that the fish will continue to cook a little more after it’s removed from the oven. Transfer a package to each of 4 plates and serve.

　　Eva's Kitchen