Baked Sea Bass in Parchment

By LadyRev-2

Ingredients

• extra virgin olive oil
• 2 to 3 cloves garlic, thinly sliced
• 2 - 4 very small fresh rosemary sprigs, plus extra sprigs for garnish
• 1 1/2 to 2 lb. sea bass fillet, in one piece, skin removed
• salt and freshly ground pepper
• 2 tbsp capers, rinsed and drained
• chopped fresh Italian parsley for garnish
• lemon wedges
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Preparation

Step 1

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.