Caturday cooking: Seafood en papillote Andrew Del Vecchio style
However, I was in Indiana at the time and could not find good halibut so I went for sea bass. Paired with an awesome Chardonnay, this meal was a huge hit and will definitely be seen at our table many times. Thank you, Andrew!
NOTE: The only reason I called this a Caturday recipe is because I used regular, unsalted butter and added some rosemary bread. If you take away those two, this recipe becomes super healthy.
Seafood en papillote (recipe by Andrew Del Vecchio)
2 tablespoons of extra virgin olive oil
2 shallots, finely chopped
2 garlic cloves, minced
12 fresh thyme sprigs, 6 leaves removed and chopped, rest left on the sprig
2 cups of white wine
6 tablespoons of unsalted butter
12 cherry tomatoes, halved
2 10-12 ounce sea bass filets, cut into 2 cm cubes
20 mussels, cleaned
12 21/25-count shrimp, cleaned
1 Fresh Market rosemary and salt bread
Parchment paper or parchment envelopes
Preheat the oven to 400F.
In a saucepan, heat up the oil and add the shallot, garlic and salt. Once the shallot is translucent, add the chopped thyme leaves and the wine. Simmer until the wine reduces and the sauce thickens. Turn off the heat and whisk in the melted butter followed by the cherry tomatoes. Set the sauce aside.
Lay a square piece of parchment paper on a tray and place half of the seafood on it. Pour half of the shallot sauce over it, add the thyme sprigs and scrunch up the top of the paper. Tie with cooking twine and repeat with the rest of the sauce/seafood.
Place the packages in the oven and bake for 12 minutes. Serve with slices of the rosemary bread.