You can cook fish in many ways and a favourite of mine is wrapped in foil – particularly sea bass baked in foil 🙂 Mainly because sea bass is one of my favourite fishes and also because this way of cooking makes the fish even more delicious.
The foil keeps the fish moist and it helps all the flavours to infuse into the fish. I have seen recipes where the parcel are made of baking/parchment paper. I have never tried it because, to be honest, it makes me feel like the paper will get wet with the released juices and will fall apart. Or it will start to break in the oven with all the heat. I’m sure it’s only me being silly but I prefer aluminum foil, I trust it better 🙂
You can make this recipe with any fish you like. I’ve used a large sea bass which I cut in half and made two parcels with it. But you can use smaller ones and use one whole fish per parcel. It can be done even with fish fillets or steaks. I find that salmon fillets are brilliant cooked like this. Then the seasoning can also be adapted to your taste. I like to keep it simple so I can fully taste the fish. But it’s entirely up to you…
Sea bass baked in foil
- 2 medium sea bass 1 per person
- 4 cloves garlic sliced
- 1 ripe tomato chopped
- 1 onion chopped
- Olive oil as needed
- Juice of half a lemon
- Salt and pepper to taste
- Parsley to taste
- Aluminum foil as needed
- Preheat oven - 180C
- Make diagonal cuts in the body of each seabass. Place garlic slices on each cut and season with salt, pepper and lemon juice.
- Cut the foil into 2 rectangles, each one large enough to wrap one fish.
- Place one fish on top of each of the foil rectangles.
- On top of each sea bass place the tomato, onion and coarsely chopped parsley.
- Drizzle with olive oil and close the rectangles of foil around the fish.
- Place both foil parcel on a baking tray and take to the oven for about 40 to 50 min.
- When ready, place the parcels on the serving dishes, open to let the steam out and drizzle with a little olive oil.
- Serve with boiled potatoes tossed in butter and dill.