Ingredients
1/4 Cup Almonds
4 Sea Bass (Halibut) Filets, each 5 oz and about 1 inch thick
1 small tomato
1/4 Cup Minced Yellow Onion
1 Tablespoon Olive oil
4 Teaspoons Dry white wine
1 Tablespoon Chopped fresh (Italian) parsley
2 Teaspoons Chopped fresh thyme
1/2 teaspoon saffron threads, steeped in 2 Tablespoons hot water
1/2 teaspoon Salt
1/2 Teaspoon Ground white pepper
Preparation
Put the almonds in a food processor and process to the consistency of fine bread crumbs. Set aside.
Preheat the oven to 400 F. Cut 4 15 inch squares of parchment paper. Fold 1 square in half to create a crease, then open up. Place 1 fillet next to the crease. Repeat with remaining squares and fillets.
Top each fillet with 1/4 of the tomato, onion, almond meal, olive oil, wine, parsley, thyme, saffron, salt and white pepper. Working with 1 square, fold the paper over the fish, then fold the edges several times, crimping to seat the packet completely. Repeat with other 3 squares.
Bake until the paper is starting to brown, about 15 minutes. If the fillets are thin bake 12 minutes.
