Hoegaarden Seabass Papillote

12/08/09

Ingredients

4 4oz servings of fresh sea bass
Papillote paper (parchment paper)
2 onions
2 bulbs fennel
3 tomatoes (quarter, remove seeds, and confit petals)
1cup claim juice
1 cup Hoegaarden beer
4 oz virgin olive oil
1/2 cup fresh cilantro

Method

Preheat oven to 375°. Using a sauté pan, cook the fennel and onion in virgin olive oil until translucent; add the clam juice and reserve. Place the sea bass in the middle of the parchment paper. Cover with clam juice, fennel, tomatoes and a drizzle of olive oil. Bake for 4 to 6 minutes until the paper is filled with steam and it has obtained a nice brown color. Open the Papillote and serve in a dish, sprinkle the fennel and chopped cilantro on top for garnish before serving.

Just Breathe: Taking a Moment for Yourself Before the Deluge

A Casual Potluck on a Cold Winter Weeknight

The end of the year is full of festive possibilities. The posts below will inspire you with clever tips, menu suggestions, and fabulous pairings as you plan everything from casual weeknight suppers to blowout New Year's celebrations.

Whether you're toasting a special occasion or simply looking for a flavorful touch to add to your meal, consider beer. It is a natural accompaniment for fine foods - both savory and sweet - and also acts as a wonderful ingredient. Think spicy, briny bivalves paired with a crisp, dry Stella Artois or a bright, citrusy shrimp and couscous salad with a fruity, frothy Hoegaarden. Take dessert to the next decadent level by making rich Leffe Brune the secret ingredient in your chocolate tarts or adding smoky caramel notes of Leffe Blonde to your holiday spice cake.

There is always a perfect beer for every setting and every meal; experimenting with different combinations is the key to great cooking, and to making sure your guests are always coming back for more!

ALWAYS ENJOY RESPONSIBLY.