Sea Bass Provencal en Papillote

from Good Friends, Great Dinners by Susan Costner

1/2 cup dry white wine
1/8 teaspoon safroon threads (about 12 threads)
1 teaspoon freshly squeezed lemon juice
1 tablespoon unsalted butter
1 garlic clove, peeled and minced
6 6-ounce sea bass fillets, bones removed
12 medium-sized shrimp
1 medium-sized carrot, julienned
1 medium-sized zucchini, julienned
12 small mushroom, sliced
2 medium-sized ripe tomatoes, cut into strips
6 sprigs thyme

In a small saucepan, bring the wine to a simmer. Crumble the saffron threads and add them to the saucepan; simmer for 2-3 minues. Stir in the lemon juice, butter, and garlic. Remove from the heat and keep warm.

Cut out 6 circles of parchment much larger then fish fillets (about 16 inches in diameter). Brush with melted butter on on side of each circle. Arrange a fish fillet, 2 shrimp, and some of the vegetables on top of the fish on the buttered side of the circle. Pour about 1 tablespoon of the warm wine broth over the fish and place a sprig of thyme on top.

Fod the paper over to enclose the fish and vegetables. Start folding and twisting the edge of the papillote to make a pleated edge all around. Insert a starw into the open end to fill it with air. The air space allows moisture to rise and fall back on the fish, making it very moist. Quickly remove the straw and twist the end of the paper tightly closed. Place the papillotes side by side on baking sheets. (The packets can be prepared in the morning and refrigerated until you are read to bake them. )

Preheat the oven to 500. Bake the fish for 8 to 10 minutes, depending on their thickness. Serve in the paper, cutting a large cross in each.

French bread goes great with this dish because you can sop up the liquid with it.

Serves 6.