Papillote of Striped Bass with Herbs and Quick Aioli

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The fish came out tasting good, but only after i did several other reviews online how to tuck and twist to seal the aluminum foil in order to get a good tight seal and get the steam going. Next time i will use parchment paper. This is the second recipe with Alex and both has been very much incomplete.

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I thought the fish came out really great. Very fresh & light tasting. I served it with Parmesan rice and steamed brussel sprouts. The aoli in my opinion was completely unnecessary. It was quite heavy and the lime and garlic overpowered the delicate taste of the fish. I will definitely make again, I just won't waste my time on the aoli.

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I do not know what the other person is talking about, but she did use flat leaf parsley. I am watching the episode right this moment. Also she uses Branzino not bass.

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I really wanted a recipe that was simple and healthy and tasted great. I could have sworn she used Branzino fish on air and not striped bass. Either way, I'm sure it would be great with striped bass...I just wish the Foodnetwork would print the recipes correctly. Thanks Alex for a great and easy recipe!

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This is such a wonderful way to cook fish. The seasoning was perfect, the aioli added great texture, and the fish came out very moist and tender. I couldn't find bass, so I had to use tilapia. I would also probably only use one lime for the aioli, it was a bit too tart for us. Otherwise this is a keeper!

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Amazing favor, When I was making the sauce in the food processor I was a bit scared but its serious amazing. Must Try

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This was a great recipe for moist fish. She use flat leaf parsley not cilantro they do look the same, but it was definately flat leaf parsley she used not cilanto. Try this recipe it was a great way to cook fish.

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Did anyone else notice that on the show she used cilantro and called it flat leaf parsley? Flat leaf parsley, otherwise known as italian parsley, has a very distinct shape and what she used on the show was not flat leaf parsley. Cilantro would make better sense in this recipe anyway.

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This recipe is a keeper and so are you Alex. Cant say enough good about it. Like a little Chef jumped in my oven and cooked me dinner! Great way to cook many other kinds of fish as well. Thanks for teaching me a new method!