Sea Bass with Caper Sauce

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons capers, rinsed
1/4 cup white wine, any variety
juice of 1 lemon
freshly ground black pepper, to taste
4, 8-ounce sea bass fillets
salt to taste
handful fresh basil leaves
8 sprigs fresh thyme
2 bulbs fresh fennel, very thinly sliced

Preheat oven to 425 degrees.
In a small skillet over medium heat, combine the butter and olive oil.
Heat until the butter has melted. Add the garlic and saute until fragrant,
about 1 minute.
Add the capers and white wine, then cook for 1 minute. Remove the skillet
from the heat, stir in lemon juice and season lightly with pepper. Set
aside.
Cut four large rectangles of parchment paper or aluminum foil, about 16 by
12 inches.
Lay one fillet in the center of each rectangle. Sprinkle each fillet
lightly with salt, then top with a quarter of the garlic-caper sauce.
Scatter basil and thyme over the fillets, then top with a quarter of the
fennel.
Wrap each fillet by bringing together the long edges and folding them over
several times to seal, repeating with the sides. Transfer the parcels to a
baking dish and bake until the fish is opaque throughout, 10 to 15
minutes. Can be served in the parchment paper.
Makes 4 servings.


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