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
chilean sea bass
flat leaf italian parsley
extra virgin olive oil
juice from one lemon
salt and pepper
In This Recipe
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.
sprinkle the fish with salt and pepper and pour the olive oil and the lemon juice over the flesh.
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.
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.