Sea Bass En Papillote

• 1/4 Cup Almonds
• 4 Sea Bass (Halibut) Filets, each 5 oz and about 1 inch thick
• 1 small tomato
• 1/4 Cup Minced Yellow Onion
• 1 Tablespoon Olive oil
• 4 Teaspoons Dry white wine
• 1 Tablespoon Chopped fresh (Italian) parsley
• 2 Teaspoons Chopped fresh thyme
• 1/2 teaspoon saffron threads, steeped in 2 Tablespoons hot water
• 1/2 teaspoon Salt
• 1/2 Teaspoon Ground white pepper

1. Put the almonds in a food processor and process to the consistency of fine bread crumbs. Set aside.
2. Preheat the oven to 400 F. Cut 4 15 inch squares of parchment paper. Fold 1 square in half to create a crease, then open up. Place 1 fillet next to the crease. Repeat with remaining squares and fillets.
3. Top each fillet with 1/4 of the tomato, onion, almond meal, olive oil, wine, parsley, thyme, saffron, salt and white pepper. Working with 1 square, fold the paper over the fish, then fold the edges several times, crimping to seat the packet completely. Repeat with other 3 squares.
4. Bake until the paper is starting to brown, about 15 minutes. If the fillets are thin bake 12 minutes.

almonds, filets, tomato, yellow onion, olive oil, white wine, parsley, thyme, saffron threads, salt, ground white pepper

Taken from www.epicurious.com/recipes/member/views/sea-bass-en-papillote-50009290 (may not work)