Fish In Foil
|Sea bass||3 1⁄2 Pound, cleaned (Use Striped Bass Or Red Snapper)|
|Garlic||3 Clove (15 gm), finely chopped|
|Rosemary leaves||4 , dried (From Fresh Sprigs Otherwise Use 2 Teaspoons Dried Rosemary)|
|Chopped parsley||2 Tablespoon|
|Lemon||1 , juiced|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Freshly ground pepper||To Taste|
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 and 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.
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.