The sauce was very good but the fish was boring white fish. We decided it might be better to break up the fish into small pieces before serving. I think "en Papillote" means wrapped in paper. The fish is wrapped in aluminum foil with white wine sauce, garlic, shallots, diced mushrooms, etc. When the fish is flaky, you take it out of the sauce, add some chopped tomatoes, bring it back to boil and pour it over the fish. I think it would be better to break up the fish into the sauce and serve over rice. The other possibility would be to start with thinner fillets. I am just not a fan of big hunks of boring white fish - no matter how good the sauce tastes.
We also grilled small potatoes wrapped in aluminum foil with olive oil and salt. Yum. On the other hand, we tried the same thing with asparagus and that was not so good. Too mushy. I much prefer grilling the asparagus right out in the open. You do have to watch it like a hawk or it will burn. But if you do it right it is the best!
- Mark
Like the halibut recipe, this was a large hunk of bland white fish, with not enough sauce to transform it. The sauce was fine, but if you want to grill seabass, either cut the pieces smaller and make more sauce, or get a livelier sauce.
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