Chilean Sea Bass with Olives and Potatoes in Parchment

INGREDIENTS:

• 1/4 Pound Yukon Gold Potatoes
• Thinly Sliced
  
• 4 Tablespoons Olive Oil
• 3 Teaspoons Oregano
• Chopped
• 1 1/4 Teaspoons Sea Salt
• 4 5-Ounce Skinless Pieces Chilean Sea Bass
• 1 Lemon
• Thinly Sliced
• 4 Garlic Cloves
• Thinly Sliced
• 1/2 Cup Kalamata Olives
• Pitted and Slivered
• 1/4 Cup Flat-Leaf Parsley

EQUIPMENT:

• Mandolin Slicer
• 4 15-Inch Squares of Parchment Paper
• Kitchen Twine

DIRECTIONS:

• Preheat oven to 400 degrees with a baking sheet on the bottom rack
• Cut potatoes into thin slices with mandolin
• Toss potatoes with 1 tablespoon oil, 1 teaspoon oregano and 1/4 teaspoon sea salt
• Divide potatoes among parchment squares, overlapping slightly then top each with a piece of bass.
• Sprinkle each piece of bass with 1/4 teaspoon sea salt, then top with a lemon slice, garlic slices, olive slivers, parsley leaves, 1/2 teaspoon oregano and 1/2 tablespoon oil.
• Fold up sides of parchment over the fish to create a pouch and tie tightly closed with kitchen twine.
• Place all pouches on baking sheet and bake until fish is cooked through, about 15-20 minutes.
• Serve in pouch
  

This recipe sounds very complicated and difficult, but is actually extremely easy, takes little time at all and definitely has a unique presentation to wow guests. Make sure to get Yukon Gold potatoes as their natural buttery flavor compliments the subtle flavors of the olives and fish beautifully. If you don't own a mandolin, we picked a cheap one up for $9.99 and have found uses for it at almost every meal.
Enjoy!