Black Bass en Papillote

The Elysian Hotel, Chicago
  • Yield: 4 servings

Cooking the fish en papillote—or baking inside greased parchment paper,—allows the fish, herbs and stock to steam to flavorful perfection.


3tablespoons butter, divided
4cups button mushrooms
4-- cloves garlic, minced
1-- bunch scallions, whites part sliced, greens left whole
4-- filets black bass (halibut, black cod, or salmon, any fish)
1-- bulb fennel, sliced in 16ths
1cup lobster or chicken stock
4tablespoons olive oil
2tablespoons capers
4sprigs thyme
4slices lemon


  • Preheat oven to 350F.
  • Melt 2 tablespoons butter in a small skillet; add mushrooms and sauté until lightly colored. Add garlic and scallion whites; cook for 3 minutes until tender and remove from heat.
  • Season the fish with salt, pepper and top with lemon slices. Spread out four pieces of 18” x 18” parchment paper and brush the paper with remaining butter. Divide all ingredients among 4 different sheets of parchment paper (being careful not to let the stock and olive oil spill) and top with the fish.
  • Take all four corners of the parchment paper and gather at the top, tying it together with a string. This can sit in the fridge for up to four hours until ready to bake. Bake for 13 minutes. Remove, untie the parchment paper and serve.

Recipe by Chef Danny Grant, a two-starred Michelin chef at the Elysian Hotel in Chicago.