CHILEAN SEA BASS PAVÉ WITH VEGETABLES "BARIGOULE" EN PAPILLOTE 4 small zucchini, sliced 1 small bulb fennel, cut into fourths 1 medium carrot, diagonally sliced 12 grape tomatoes 8 pitted ripe olives, finely chopped 3 ounces bulk chorizo sausage, cooked and drained 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves 1 clove garlic, finely chopped 4 pieces cooking parchment paper, cut into 18 x 15-inch ovals Olive or vegetable oil 4 Chilean sea bass fillets, about 1/2 inch thick (1 1/2 pounds) 1/4 cup olive or vegetable oil 1/4 cup dry white wine or nonalcoholic white wine 2 tablespoons lemon juice 1/4 teaspoons salt 1/4 teaspoon pepper

Heat oven to 450°F.

Heat 1 inch water to boiling in 2-quart saucepan. Add zucchini, fennel and carrot. Heat to boiling; reduce heat to low. Cover and simmer 2 minutes. Immediately drain; rinse with cold water and drain. Mix blanched vegetables, tomatoes, olives, sausage, thyme and garlic in medium bowl.

Brush parchment paper with a thin coat of oil. Place one fish fillet on center of one half of each parchment oval. Divide vegetable mixture evenly over fillets. Drizzle with 1/4 cup oil, the wine and lemon juice. Sprinkle with salt and pepper. Fold other half of parchment over fish and vegetables. Beginning at one end, seal edge by turning up and folding tightly 2 or 3 times. Twist each and several times to secure.

Place packets on ungreased cookie sheet. Bake 12 to 15 minutes or until parchment is puffed like a pillow; fish should flake easily with fork. To serve, cut a large X in top of each packet, carefully fold back points. Serve immediately.

4 servings.

SUBSTITUTION: Sea bass is a term used to describe any number of salt-water fish. The flesh of sea bass is lean to moderately fat and is suitable for almost any method of cooking. Chilean sea bass may not be available in your area, but any type of bass will work in this recipe. You can also use haddock, halibut, orange roughy or sole.

DID YOU KNOW? Fennel has a broad, bulbous base that is used as a vegetable. The fragrant green, feathery tops are used as a garnish or snipped for a last-minute flavor enhancer. The flavor of fennel is often compared to anise or licorice, but it is actually lighter and sweeter than anise.

1 Serving: Calories: 405 (Cal. from fat: 225), Fat: 25g (Saturated: 5g), Cholesterol: 110mg, Sodium: 650mg, Carbohydrate: 9g, Protein: 39g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]