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Sea Bass Baked in Parchment
Sea bass fillets sealed in paper with garlic and basil oil, so every drop of juice stays with the fish. Opening the parcel at the table releases the aroma, and a squeeze of lemon finishes it.
- YieldServes 4
- Hands-on22 min
- Total1 h 32 min
- Difficulty
Ingredients
- 60 mlextra virgin olive oil
- 2 clovesgarlic, lightly crushed, left whole
- 10 leavesbasil, roughly torn
- 4sea bass fillets, skin-on, from 2 whole fish of about 500 g each, cleaned and filleted
- to tastefine sea salt and freshly ground black pepper
To serve
- 1unwaxed lemon, cut into wedges
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