Sea Bass Puttanesca in a Foil Pouch

Ingredients

  • Crustry bread, for mopping up juices
  • ½ teaspoon crushed red pepper
  • 4 cloves garlic, chopped
  • 1 handful chopped fresh flat leaf parsley
  • 3 tablespoons capers, drained
  • 8 canned flat anchovies, chopped
  • 1 pint cherry tomatoes, halved
  • + 6 more ingredients
    • Salt and pepper
    • 4 four-six ounces fillets, sea bass
    • 1 lemon, cut into 8 pieces
    • 4 scallions, sliced on an angle into 1-inch pieces
    • 3 tablespoons EVOO (extra-virgin olive oil)
    • 1 handfull pitted and chopped black olives, such as Kalamata

Preparation Preheat an outdoor grill to medium-high, or position a rack in the center of the oven and preheat to 400°. Tear off 4 pieces of heavy-duty foil (or 1 piece to fit a baking sheet if you're using the oven) and brush with about 1 tablespoon EVOO total. Using the scallions and lemon sl...

View full recipe at SpringPad

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