Oil and Vinegar Bass in a Pouch
- 1 pound broccoli rabe, rough stems and leaves trimmed
- 1 head fennel, trimmed, cored, and thinly sliced
- 1 red onion, peeled, halved, and thinly sliced
- 16 cherry tomatoes, stemmed and halved
- Leaves from 2 large sprigs basil, plus sprigs, for garnish
- 7 tablespoons extra-virgin olive oil, plus more, for drizzling
- 4 teaspoons balsamic vinegar, plus more, for drizzling
- Salt and freshly ground pepper
- 4 (6-ounce) wild striped bass fillets, skinned
- 2 preserved lemons, quartered, as a garnish
- Bring a large stockpot of water to boil and add 2 tablespoons of salt.
- Set up an ice bath.
- Cook the broccoli rabe in boiling water until it is bright green and tender, about 4 minutes.
- Drain, cool in the ice bath, and drain again.
- Set aside.
- Preheat oven to 375 degrees F.
- Lay out 4 (12-inch) pieces of foil out on a counter.
- Put the fennel, onion, tomatoes, and basil in a medium bowl and season with salt and pepper, to taste.
- Drizzle with 1 tablespoon of oil and a splash of vinegar.
- Divide the vegetables between each sheet of foil, making a small mound.
- Season the fish on both sides with salt and pepper, to taste, and place 1 on top of each pile of vegetables.
- Drizzle each pile with a tablespoon of oil and 1 teaspoon of vinegar and use a second piece of foil on each, and roll up the sides, to seal the pouch completely.
- Put the pouches on a sheet pan and cook in the oven for 9 minutes.
- Turn the package over halfway through.
- While the fish cooks, saute the broccoli rabe in a large saute pan with 2 tablespoons of olive oil until it is hot throughout.
- Season with salt and pepper, to taste.
- To serve, put the pouches on each of four plates and open them at the table.
- Garnish with basil sprigs and pass the broccoli rabe.
broccoli rabe, head fennel, red onion, tomatoes, basil, extravirgin olive oil, balsamic vinegar, salt, bass fillets, preserved lemons
Taken from www.foodnetwork.com/recipes/oil-and-vinegar-bass-in-a-pouch-recipe.html (may not work)