News  Dish on Fish: Black Sea Bass & Asparagus in Rice Paper En Papillote

From Chef Estebán Martinez, Associate Professor of Culinary Arts, Bristol Community College

This recipe comes to DMF via our Seafood Marketing Grant Program. The New Bedford Fishing Heritage Center published this recipe in a School of Fish Recipe Book to infuse sustainable seafood into culinary arts programs. While black sea bass are featured as the seafood ingredient, other white fish may be substituted. 

Ingredients (4 Servings)

• 8 rice paper spring roll wrappers
• 9-12 ounces of sea bass fillets, cut into 4 even portions
• 8 asparagus spears, blanched
• 1 cup baby arugula
• 4 large leaves of Thai basil
• 4 dill sprigs
• 4 tsp lemon juice
• Salt & pepper to taste
• Canola oil as needed

Directions

1. Preheat the oven to 375°F
2. Season the fillets with salt, pepper, and lemon juice. 
3. Soften the rice paper spring roll wrappers in warm water. If they get too soft, they will rip apart. Set one sheet on a cutting board and the second sheet on top of it halfway to the bottom. The two sheets should only overlap in the middle. 
4. Place ¼ cup of arugula in the center of the rice paper. Take two asparagus spears, cut in halves or thirds, and place on top of arugula. Add one Thai basil leaf.
5. Place one portion of fish on top and add one dill sprig. 
6. Start at the bottom of the rice paper and wrap the contents, tucking the sides inward as you go. Repeat steps 3–5 for the other three portions. 
7. Heat an oven-safe sauté pan with canola oil and sear the fish wrapped in rice paper, seam-side down first. Sear both sides until golden brown and finish in the oven for 5-7 minutes until fish is cooked thoroughly. 
8. Serve immediately and enjoy!