Sea Bass and Artichokes Papillotes
Sea Bass and Artichokes Papillotes
Ingredients
- 1/4 cup (60 ml) lemon juice
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) chopped fresh chives
- 1/4 cup (60 ml) chopped fresh basil
- 1 tablespoon (15 ml) honey
- 1 teaspoon (5 ml) Dijon mustard
- Grated zest of 1 lemon
- Salt and pepper
- 6 large artichoke bottoms
- 4 skinless seabass fillets
- skinless Pangasius fillets
- 1/2 cup (125 ml) chopped walnuts, toasted
- 4 teaspoons (20 ml) butter, cut into 4 cubes
- 4 large sheets of aluminum foil
Instructions
- In a bowl, combine all the ingredients with a whisk. Season with salt and pepper. Set aside.
- Preheat the grill, setting the burners to high or the oven to 200 °C (400 °F).
Sea Bass and Artichokes Papillotes