The Sweet Magnolias Cookbook (10 page)

Remove salmon from marinade, and pat dry.

Sprinkle with salt and freshly ground black pepper.

Cook according to your preference, whether broiling, pan-searing in a skillet or grilling over hot coals.

Serve cooked salmon with remaining marinade drizzled over top.

6 pieces (16" × 12") baking parchment

6 (8-ounce) pieces boned, skinned sea bass

Sea salt

Freshly ground black pepper

¹
/
₃
cup finely minced fresh tarragon or 2 tablespoons dried

2 medium yellow crookneck squash, very thinly sliced

2 medium zucchini squash, very thinly sliced

3 peeled medium carrots, cut into match sticks

3 peeled shallots, sliced paper-thin

1 pound asparagus (tough ends trimmed, discarded; spears cut in half)

4 ounces melted black truffle butter or ½ cup black truffle oil

SIDE (OPTIONAL)

Basmati or Carolina Gold Rice
^*

Preheat oven to 425°F.

Place a piece of sea bass in the center of each piece of baking parchment. Sprinkle each with sea salt, pepper and tarragon.

Divide all vegetables equally in layers on top of the fish. Sprinkle again with sea salt and pepper.

Drizzle the melted truffle butter (or oil) over the vegetables.

Assemble the parchment packets: Gather the two long sides of parchment to the center. Make a ½" fold, and roll down 2 or 3 times, creasing each fold to make a tight seal. Fold both sides of each end toward a center point, creasing to seal. Fold each end snuggly under the packet.

Place 3 packets on each of 2 rimmed, foil-lined baking sheets. Bake 20 minutes.

Remove from oven, and let stand 5 minutes before transferring packets to individual serving plates.

Serve hot, letting each diner open own packet. Serve alongside hot, steamed basmati or Carolina Gold Rice to catch all those fabulous juices.