Sea Bass in Papillote

Sea Bass in Papillote
Photo by Romulo Yanes

Ingredients

  • ¾ teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon black pepper
  • 2 garlic cloves
  • 8 sprigs fresh thyme
  • 12 cherry or grape tomatoes
  • 4 (6-ounce) fillets black sea bass or striped bass (1/2 to 1 1/4 inches thick) with skin
  • + 2 more ingredients
    • 8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)
    • 1 ½ tablespoons bottled capers

Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil. Pat fish dry and sprinkle both sides with salt and pepper. Arrange fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices u...

View full recipe at Epicurious

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