- 1 cup dry white wine
- 1 cup chicken broth
- 2 large cloves garlic, minced
- 3 tablespoons minced shallots
- 3/4 cup Lucerne Whipping Cream
- 1/4 cup finely chopped fresh basil leaves
- 1 tablespoon finely chopped fresh oregano leaves
- 1 tablespoon finely chopped parsley
- 1 tablespoon Lucerne Sweet Cream Butter or margarine, melted
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
- Hot pepper sauce
- ground white pepper
- 1 1/2 pounds Chilean sea bass, cut into 4 equal pieces, rinsed and patted dry
- Salt
- Basil sprigs
- Preheat oven to 400 degrees F. In a 10- to 12-inch frying pan, combine wine, broth, garlic, and shallots. Bring to a boil over high heat; then boil, uncovered, stirring occasionally until reduced by half, 8 to 10 minutes.
- Add cream to pan and return to a boil. Stir often until reduced to 1 cup, 3 to 5 minutes. Add basil, oregano, and parsley. Reduce heat to low and simmer gently for 2 minutes.
- In a small bowl, combine butter and flour. Stir into wine sauce over low heat and simmer for 1 minute. Remove pan from heat. Add lemon juice, then season to taste with hot pepper sauce and ground white pepper. Set aside.
- Cut cooking parchment, into 4 sheets, each 12 by 15 inches. Place a piece of fish in the center of each paper and sprinkle lightly with salt and ground white pepper. Top each portion of fish with one-fourth of the sauce. (If your fish touches the edges of the paper, you can fold it over before topping with sauce.)
- To seal each packet, bring together long ends of parchment and make a 1-inch fold, then another, pressing lightly to crease paper. Turn over. Seam side down, double-fold ends of packet, again pressing lightly to crease paper, and tuck under fish. Transfer packets to a 10- by 15-inch rimmed pan, spacing equally apart.
- Bake in the center of a oven until fish is just opaque but still moist-looking in center of thickest part (cut a small slit through parchment into fish to test), about 15 minutes.
- Transfer packets to individual plates. To serve, cut packets open with a sharp knife or scissors just enough to expose fish without letting juices run out. Garnish with basil sprigs.