1 (6 oz) sea bass fillet per person
4 lg. shrimp per person
salt and pepper to taste
thinly sliced oranges
thinly sliced fennel bulb
1 T. white wine per packet
For Gremolata: This recipe is for 4 packets. Adjust as needed.
1/2 c. fennel fronds, chopped
1/2 c. chopped pitted kalamata olives
2 T. pine nuts, toasted
1 T. small capers
1 T. orange zest
1 T. orange juice
1 T. minced garlic
Fold a 12x16" piece of parchment in half for each fillet you will be making. Open the parchment and center a fillet on each, near the seam. Season with salt and pepper. Cover the fillet with the fennel and then with the orange slices. Top each with a tablespoon of white wine and then place 4 shrimp on top of each.
Fold the top of the parchment over the fish and match the edges with the bottom sheet. Fold over 1/2" of edges, pleating every inch, until packet is sealed. Place onto a baking sheet, 2 packets per sheet. Roast in a preheated 425* oven for 10 minutes.
While fish is roasting, combine ingredients for gremolata into a small bowl. Remove fish from oven and carefully open the packets. Remove fish fillet with the toppings onto a plate and sprinkle with the gremolata.