SEA BASS WITH FENNEL, LEMON, AND CAPERS
Cooking fish in individual foil packets, or en papillote, as they say in France, is a great way of sealing in all the flavors. The smell that hits you when you open them up is just phenomenal, so let everyone do their own at the table. Feel free to change the fish and aromatics, but make sure you include a little liquid so the fish steams. Serve with crushed new potatoes and zucchini ribbons.