Baked Sea Bass In Parchment
From jencathen 15 years ago
- 15 minutes to make
- Serves 4
One of the Italians favorite ways of preparing fish is to wrap it in parchment paper. If you don't have parchment paper use aluminum foil. It makes the fish moist and tender, but is quick and easy. If the fish you use isn't an oily variety use a little olive oil. Read more You can use any mild flavored fish such as halibut, haddock, bass, snapper, sole or turbot. This dish is excellent with Back Stuffed tomatoes with basil also found on this site by me. See less
Ingredients
- extra virgin olive oil shopping list
- 2 to 3 cloves garlic, thinly sliced shopping list
- 2 - 4 very small fresh rosemary sprigs, plus extra sprigs for garnish shopping list
- 1 1/2 to 2 lb. sea bass fillet, in one piece, skin removed shopping list
- salt and freshly ground pepper shopping list
- 2 tbsp capers, rinsed and drained shopping list
- chopped fresh Italian parsley for garnish shopping list
- lemon wedges shopping list
How to make it
- Position a rack in the middle of an oven and preheat to 425 degrees F. Cut a piece of parchment (baking) paper or aluminum foil that will enclose the fish fillet comfortably.
- Lay the sheet of parchment or foil on a flat surface. Brush an area in the center, about the size of the fish, with olive oil. Sprinkle with half of the garlic slices and top with 1 or 2 rosemary sprigs. Lay the fish on top and brush the top of the fish with olive oil. Sprinkle with remaining garlic slices and top with 1 or 2 more rosemary sprigs. Sprinkle to taste with salt and pepper.
- Enclose the fish in the parchment or foil by folding in the sides and the folding the edges together, sealing well.
- Place the packet on the baking sheet.
- Bake until the flesh is opaque throughout when pierced with the tip of a knife. 15-20 minutes depending on the thickness of the fish. Plan on about 10 minutes per inch at the thickest part of the fish; do not overcook.
- Remove the packet from the oven, then open it up and carefully transfer the fish to a warmed serving platter.
- Top with capers and parsley. Arrange lemon wedges and rosemary sprigs around the fish. Spoon the juice from the packet over the fish and serve.
People Who Like This Dish 1
- sday5 Smalltown , KS
- irishiz Annapolis, MD
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The Rating
Reviewed by 1 people-
This sounds very nice. I am going to try this with talipia. Olive Garden has talipia and veggies in parchment bag. It is one of my husbands favorite.
Thanks
sday5
in Smalltown loved it
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