- 1/2 cup extra-virgin olive oil
- 1 medium onion, minced
- 4 garlic cloves, minced
- 3 medium tomatoes, cut into 1/4-inch dice
- 2 cups lightly packed cilantro leaves, chopped
- 1 cup lightly packed parsley leaves, chopped, plus sprigs for garnish
- 2 jalapeños, minced
- 1 fresh hot red chile, seeded and minced, plus sliced chile for garnish
- 1 tablespoon ground coriander
- Kosher salt
- Four 6- to 7-ounce skinless striped bass fillets, about 3/4 inch thick
- 8 thin slices of lemon
- 4 fresh bay leaves
- Preheat the oven to 375°. In a medium skillet, heat 1/4 cup of the olive oil. Add the onion and garlic and cook over moderate heat, stirring, for 7 minutes. Off the heat, stir in the tomatoes, cilantro, parsley, jalapeños, minced red chile and coriander. Season with salt; let cool.
- Arrange 4 large sheets of parchment paper on a work surface. Season the fillets with salt and set one in the center of each sheet. Top each fillet with 2 lemon slices and 1 bay leaf; drizzle with 1 tablespoon each of the remaining olive oil. Bring up 2 opposite sides of the parchment over the fish and fold to seal. Fold up the edges to create a packet.
- Transfer the papillotes to a large rimmed baking sheet. Bake for 15 minutes, until slightly puffed.
- Mound the tomato salad on plates. Carefully open the packets and set the fish on the salad. Garnish with the parsley sprigs and sliced chile; serve.
Citrusy, medium-bodied Sauvignon Blanc.