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Fish In Foil

Italian.Chef's picture
Fish In Foil has a great taste. Fish In Foil gets its taste from fish mixed with rosemary, flavored with lemon juice, wrapped in a foil. Fish In Foil is inspired by many restaurants across world.
Ingredients
  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
  Lemon wedges 2
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish

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