Rhode Island Striped Bass

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Ingredients
-for the puree

6 heads Garlic, cloves separated but unpeeled
1 cup Olive oil
3 sprigs Fresh thyme
2 each Lemon peels and juice of one lemon

-for the tomato salad

6 each Tomatoes, various colors
1 pint Assorted cherry tomatoes, yellow, red, etc.
1 each Shallot
2 Tbls. Basil, chiffonade
2 Tbls. Sherry wine vinegar

-for the fish

1-1/2 Lbs. Striped bass filet, boneless and skinless, cut into four portions
4 Tbls. White wine
4 Tbls. Lemon juice
8 Tbls. Butter
2 cup Arugula leaves, small, loosely packed

Preparation

-for the puree

Combine the un-peeled garlic cloves into a small pan with the olive oil, thyme sprigs and lemon peel and juice. Bring to a boil on the stove then place in to the oven at 350 for 20 minutes. Remove and cool. Strain the oil off and reserve. Peel the garlic cloves and puree in the food processor with half of the oil. Season with salt and pepper and keep warm.

-for the bass

Fold four pieces of parchment paper in half and place one portion of bass along the crease. Season the fish well with salt and pepper and lay four slices of tomato over each piece, alternating colors. Sprinkle the fish and tomatoes with 1 Tbl. each white wine and lemon juice. Place 2 Tbls. of butter on the top and sprinkle 1/2 Tbl. of basil over the butter. Fold the other half of the parchment over the fish and seal the package by folding and creasing the sides starting at one edge and working all of the way around to the other.

-for the tomato salad

Dice the remaining tomatoes medium and slice the cherry tomatoes in half. Add the sherry vinegar and basil along with the other half of the garlic oil. Season to taste with salt and pepper.

-to finish the dish

Roast the parchment bags on a baking pan in a very hot (500 F.) oven for seven to ten minutes or until the bags thoroughly inflates and the paper becomes light brown. Spoon the garlic puree into the center of warm plates and pour the contents of each bag over the puree, allowing the sauce inside to run around the plate. Spoon the tomato vinaigrette over the fish and sprinkle the arugula leaves around the plate.