Author Notes
I had this, or something close to it, at a spa, several years ago. It was in Utah, not a place I normally associate with great fish. The parsley and dill make this taste like it was cooked in butter, which is something I really like, but you can substitute those for any herbs or vegetables you prefer. Sometimes I use fennel and tarragon, sometimes I use tomatoes and black olives, but the basic principle here is baking the fish in the foil with a very little oil. —sweet enough
Ingredients
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2 pounds
chilean sea bass
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1 bunch
flat leaf italian parsley
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1 bunch
dill
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2 tablespoons
extra virgin olive oil
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juice from one lemon
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salt and pepper
Directions
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preheat oven to 415 degrees. wash and pat dry the fish and place on a sheet of aluminum foil. you will want to have enough foil to wrap the fish in a pouch that will hold in all the liquid.
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sprinkle the fish with salt and pepper and pour the olive oil and the lemon juice over the flesh.
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loosely break apart the parsley and dill and lay the sprigs over the top of the fish. seal the foil pouch and place it in a pan. put the fish in the oven for 20 to 25 minutes.
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take fish out of the oven and let rest for 5 to 10 minutes with pouch sealed. open foil pouch and remove parsley and dill. spoon juice in foil over fish and serve.
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