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Black Sea Bass en Papillote with Spinach Tortellini in Fresh Tomato Cream Sauce

August 14, 2013 by susanelester 9 Comments

A perfect fresh summer meal!


Fresh Fish Fanatics had Black Sea Bass for sale and we were lucky to get two great-looking steaks since Chris is only allowed to catch one fish each time his crew goes out.  This is the first time we’ve had it, but definitely won’t be the last!  It was firm and mild, and a perfect complement to the vegetables we paired it with.  Our tomatoes are starting to come in en mass, so we used them in both dishes.  They’re sweet and delicious.

Just look how beautiful that fish is!

People often ask me what to make when they’re cooking for company.  I always recommend cooking chicken or fish en papillote.  You can wrap the packets in foil or parchment paper and the flavor combinations are endless.  You can prepare it ahead of time and pop it in the oven while enjoying appetizers.  To increase the dramatic effect, you can allow each guest to open the packet at the table.  





Black Sea Bass en Papillote

Preheat the oven to 425 degrees.
Ia small bowl, stir together:
2 cups chopped frozen Spinach, thawed in the microwave and squeezed to remove excess liquid
2 Tablespoons Lemon Olive Oil
1 teaspoon Sunny Paris Seasoning
a pinch of Salt

Place a mound of seasoned spinach in the center of each piece of foil.
Nestle the Black Sea Bass in the center.  (This method will work with any firm fish.)
Sprinkle the fish with Salt, Pepper, and Sunny Paris Seasoning
Place slices of Lemon on top of fish.
Surround Spinach with as many Cherry Tomatoes as you like (we used Sun Gold from our garden)
Seal packets by folding towards the center and rolling down, then folding edges towards the middle – the important thing is to make sure they’re sealed because the fish will steam inside the packet.
Place packets on a foil-lined baking sheet.
Bake for 15 minutes.
Be careful when you open the packets – they’ll be steamy!
You can lift them out of their pouches with a spatula, or serve them in their pouches.

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Spinach Tortellini in Fresh Tomato Cream Sauce

Set a large pot of water to boil, and cook an 8 ounce package of Spinach Tortellini according to package directions (we used Trader Joe’s).

In a medium skillet, over medium heat, saute 3 ounces finely diced Pancetta.
When Pancetta begins to brown, add 2 Spring Onions, finely chopped, stir occasionally.
When Onion begins to soften, stir in:
2 cups chopped tomatoes (we used a variety from our garden)
1 Tablespoon Olive Oil
2 – 3 Tablespoons fresh Basil chiffonade
Pepper (you probably won’t need Salt because the Pancetta is already salty), to taste
When Tomatoes break down and begin to create the sauce, stir in 1/4 cup Cream.

Strain Tortellini and stir into sauce.
Top with shredded Parmesan Cheese, to taste.

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Display window at the Langham Huntington Hotel in Pasadena, CA.

These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Filed Under: Uncategorized Tagged With: fish, lemon, Pancetta, Pasta, Spinach, tomatoes, tortellini

Comments

  1. SandraM says

    August 14, 2013 at 1:40 pm

    The sea bass looks so good. I never think to prepare my fish this way. It is such a great idea. Very inspiring, Susan!
    Love the pic of the display window!

    Reply
  2. Cher Rockwell says

    August 14, 2013 at 4:12 pm

    That is one gorgeous looking piece of fish!

    Reply
  3. Laura (Tutti Dolci) says

    August 14, 2013 at 8:12 pm

    I love cooking en papillote and your spinach tortellini looks mouth-watering!

    Reply
  4. Trevor Sis Boom says

    August 14, 2013 at 10:50 pm

    [any fish] en Papillote has been my secret company weapon for awhile now and you have put it to good show here! It is about the ONLY thing I will serve on those occasions when we are entertaining on a work night. Your entire meal looks gorgeous as per usual!

    Reply
  5. Chris Scheuer says

    August 14, 2013 at 11:34 pm

    I know that anyone who gets a dinner invitation to your house is thrilled Susan, this looks amazing!

    Reply
  6. Kathy says

    August 16, 2013 at 11:28 am

    Gorgeous looking meal, Susan…as always! Beautiful fish, so fresh! Living close to the ocean has so many benefits, fresh fish being one of them!

    Reply
  7. Cocoa and Lavender says

    August 16, 2013 at 10:38 pm

    Susan – I love cooking fish en papillote – it really seals in the moisture! And the tomatoes cream sauce sounds amazing! ~ David

    Reply
  8. Kalyan Panja says

    August 17, 2013 at 1:54 pm

    Just mouthwatering…looks delicious!

    Reply
  9. Angie says

    September 1, 2013 at 11:10 am

    Habe es jetzt das erste Mal ausprobiert und ich war erstaunt, wie lecker es war. Nachkochen lohnt sich auf jeden Fall.

    Reply

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