Sea Bass and Shrimp en Papillote

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 GremolataThis 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.