Ingredients
- ¼ cup almonds 1 tomato, diced ¼ cup minced yellow onion
- 1 Tbsp. olive oil
- 4 tsp. dry white wine
- 1 Tbsp. chopped fresh parsley
- 2 tsp. chopped fresh thyme ½ tsp. saffron threads ½ tsp. salt ½ tsp. white pepper 4 (
- 5 oz.) sea bass fillets
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 400ºF. Steep the saffron in 2 tablespoons of hot water for 5 minutes and drain.
- Pulse the almonds in a food processor to the consistency of fine bread crumbs. Mix with remaining ingredients, except fish.
- Cut four 15" squares of parchment paper. Fold each square in half to create a crease then open up. Place a fillet next to the crease.
- Top each fillet with a quarter of the almond and tomato mix. Fold the paper over the fish and vegetables, then fold the edges several times, crimping to seal the packet completely.
- Place packets on a baking sheet and bake until the paper is starting to brown (12-15 minutes). Place the packets on plates, slit an X in each packet, and fold open to serve.