Parchment-cooked Sea Bass with Lemony Zucchini

Cooking in parchment is a quick and easy way to make a week night meal, yet elegant enough for weekend entertaining. The steam created by cooking in parchment keeps all the juices in tact, adding layers of flavor to whatever vegetable or white fish you decide to use, while keeping it reliably moist and hard to overcook.

⁠SHOPPING LIST:

1 small zucchini 
2 - 6 ounce fillets of sea bass
2 teaspoons Bella Cucina Citrus & Fennel Savory Salt 
1 lemon ⁠
1 Tablespoon Bella Cucina Aromatic Sicilian Lemon Oil 

Sprig of fresh herbs such as thyme, fennel fronds and/or chives,

⁠
PREPARATION: Preheat oven to 400 degrees F.

Slice the zucchini thinly with a sharp knife, flat blade of grater, of mandolin.  

Zest the lemon, then cut in half. Cut one half of the lemon into 1/4 inch slices. Juice the other half of lemon.

Cut 2 pieces of parchment into a 12 X 12 inch square and place on a sheet pan. Place the zucchini slices on the parchment in a nice pattern, then top with the seasoned fish. Season the fish with the salt, then top with lemon zest, and slices of lemon. Drizzle with the olive oil and lemon juice. Garnish with fresh herbs if you like. Fold the parchment from one corner over the fish to the other corner so you end up with a triangle. Starting at one end, fold over the edge of parchment and work your way around, crimping as you go, until you get to the edge. 

Place in oven and cook for 12-15 minutes, depending on thickness. Let cool, then set on a plate or platter. Carefully make an incision in the parchment with a knife. Eat directly from the parchment, or slide onto the plate, being careful to collect the juices, it makes a delicious sauce.