¼-1/2teaspoonred pepper flakes,, depending on your tolerance for hot
2poundssea bass cut into 4-ounce fillets,, you can also use halibut, sole, or any flaky white fish, about ¾" thick
½cupdry white wine,, divided
4teaspoonsbutter,, divided, if desired
Prevent your screen from going dark
Preheat oven to 375ºF.
Cut 8 parchment paper hearts. (Check out this video.)
In a large bowl, mix together the potatoes, tomatoes, haricots verts and the parsley.
Peel the garlic and, using a garlic press, press the garlic cloves into the vegetable mixture. Or, peel and smash the cloves well with the side of a butcher knife. (careful!)
Add the olive oil and mix until all the vegetables are coated.
Sprinkle in the salt, pepper and hot pepper flakes and mix well.
Lay a piece of fish onto one of the paper hearts just next to the center crease.
Arrange one-eighth of the vegetables around and on top of the fillet.
Lay 2 sprigs of thyme on top of the fish, then sprinkle 1 Tablespoon of wine over the mixture.
Top with ½ teaspoon of butter.
Seal the parchment packet.
Repeat with all eight pieces of fish.
Lay the packets side by side onto two large baking sheets and bake for 15 minutes.
Remove the packets from the oven and put each pack onto a plate.
Give each guest a sharp knife (like a steak knife) to cut into the parchment. Or you can go around with a pair of scissors and open each packet. CAUTION! The steam will be hot, so make sure everyone uses care when opening their pack.
Et Voilà! Dinner for 8!
Gr8 Do Ahead Tip:
The packets can be made up to two hours ahead of time. Place them on the baking sheets and refrigerate. Remove from the refrigerator and let sit at room temperature while the oven heats. Then bake and serve!