Sea Bass with Lemons

  • pre-heat oven for 400 degrees.
  • lay out a big piece of aluminum foil (enough to wrap up into a little “package” that the fish can sit in).
  • take your sea bass filets and coat in olive oil.
  • skin side down, sprinkle with salt, pepper, paprika.
  • very, very thinly slice half of the lemon into circles. It’s up to you how many slices you want on it. Then squeeze half of the remaining lemon on the fish.
  • put the capers in the foil package along with chopped up parsley.
  • pull of thyme leaves of 2 sprigs and put on fish. Put a couple of whole thyme sprigs on top of fish before closing. Take these off when down baking.
  • close up your “package” of fish so that no juices can run out and no air can get out.
  • Bake for 12 minutes at 400 degrees.

 

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  • Guest

    I used to make my bass with orange pinwheel slices and fresh basil, but this looks even better — lemon, thyme and *sigh* capers!  It’s how one might make lemon sole, without having to flour the fish.   This is very nice and easy.