FISH IN FOIL
Fish cooked in foil or parchment paper retains all its flavor and moisture.
- 1 (3- to 3½-pound) sea bass, striped bass or red snapper, cleaned 3 garlic cloves, finely chopped
- Leaves from 2 sprigs fresh rosemary or 2Â teaspoons dried rosemary
- 2 tablespoons chopped parsley
- Juice of 1 lemon
- â…“ cup olive oil
- Salt and freshly ground pepper to taste
- Lemon wedges
Instructions:
- Preheat oven to 400F (205C). Wash fish thoroughly under cold running water. Dry with paper towels. In a small bowl, combine garlic, rosemary, parsley, lemon juice, oil, salt and pepper. Cut a large piece of aluminum foil or parchment paper to twice the size of fish. Lay fish on foil or paper. Fill fish with half the garlic-rosemary mixture. Spread remaining mixture over top of fish. Fold foil or paper over fish. Pleat edges to seal tightly. Place in a baking dish.
- Bake 10 minutes per pound, 30 to 35 minutes. Place fish on a board and open foil or paper. Gently remove skin from fish. Cut top half of fish lengthwise into 2 servings and place on plates. Lift off backbone and any loose bones from fish.
- Divide remaining fish into 2 servings and place on plates.
- Spoon fish juices over each serving. Season lightly with salt and pepper. Serve with lemon wedges.