Instructions: 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.

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 inflate and the paper becomes light brown.

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 approximately 20 minutes then remove and cool, and 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.

Tomato Vinaigrette:
Dice the remaining tomatoes medium and slice the cherry tomatoes in half.

Add the diced shallot, cooking sherry, vinegar and basil along with the other half of the garlic oil.

Season to taste with salt and pepper.

Serving:
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.

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