Baking in parchment is simple and fast and offers a beautiful presentation, so don’t worry when the kids yell, “Mom, Dad’s cooking paper!” Parchment paper can be found in the same aisle as foil and plastic wrap in most supermarkets.

Ingredients

4 pieces of parchment paper, 8 by 11 inches

Extra-virgin olive oil for brushing and drizzling

4 (6-ounce) sea bass fillets

4 dried bay leaves

Bunch of fresh thyme

12 thin slices lemon

4 teaspoons freshly squeezed lemon juice

Sea salt and freshly ground black pepper to taste

Directions

1. Preheat oven to 375F. Lightly brush each parchment sheet with olive oil. Place a fillet in the center of each and drizzle with olive oil; top with a bay leaf, a few sprigs of thyme, 3 lemon slices and 1 teaspoon of lemon juice. Season with salt and pepper.

2. Close packages as if wrapping gifts, by bringing sides of parchment up and over fish; fold ends down and tuck under packets to prevent juices from leaking out. Bake 12 to 15 minutes, depending on thickness. Carefully open packets, discard bay leaves and arrange on plate. Serve immediately.

Featured Cookbook
With Maxine Clark’s Italian Kitchen, prolific cookbook writer and food stylist Clark delivers 20 years of experience teaching gourmet cooking in Tuscany and Sicily right to your doorstep. Dad and the kids can whisk you to la bella Italia for the day with a menu of Marinated Antipasti Trio, Sea Bass Baked in Parchment and Tiramisu with Raspberries. Buon appetito!