Fish In Foil Recipe
Fish In Foil has a great taste. Fish In Foil gets its taste from fish mixed with rosemary, flavored with lemon juice, wrapped in a foil. Fish In Foil is inspired by many restaurants across world.
Ingredients
| 1 (3- to 3-1/2-lb.) sea bass, striped bass or red snapper, cleaned | ||
| Garlic | 3 Clove (5gm), finely chopped | |
| Leaves from 2 sprigs fresh rosemary or 2 teaspoons dried rosemary | ||
| Parsley | 2 Tablespoon, chopped | |
| Lemon juice | 1 | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Lemon wedges | ||
| Salt | To Taste | |
Directions
Preheat oven to 400F (205C).
Wash fish thoroughly under cold running water.
Dry with paper towels.
In a small bowl, combine garlic, rosemary, parsley, lemon juice, oil and salt and pepper.
Cut a large piece of aluminum foil or parchment paper to twice the size of fish.
Lay fish on foil or paper.
Fill fish with half the garlic-rosemary mixture.
Spread remaining mixture over top of fish.
Fold foil or paper over fish.
Pleat edges to seal tightly.
Place in a baking dish.
Bake 10 minutes per pound, 30 to 35 minutes.
Place fish on a board and open foil or paper.
Gently remove skin.
Cut top half of fish lengthwise into 2 servings and place on plates.
Lift off backbone and any loose bones from fish.
Divide remaining fish into 2 servings and place on plates.
Spoon fish juices over each serving.
Season lightly with salt and pepper.
Wash fish thoroughly under cold running water.
Dry with paper towels.
In a small bowl, combine garlic, rosemary, parsley, lemon juice, oil and salt and pepper.
Cut a large piece of aluminum foil or parchment paper to twice the size of fish.
Lay fish on foil or paper.
Fill fish with half the garlic-rosemary mixture.
Spread remaining mixture over top of fish.
Fold foil or paper over fish.
Pleat edges to seal tightly.
Place in a baking dish.
Bake 10 minutes per pound, 30 to 35 minutes.
Place fish on a board and open foil or paper.
Gently remove skin.
Cut top half of fish lengthwise into 2 servings and place on plates.
Lift off backbone and any loose bones from fish.
Divide remaining fish into 2 servings and place on plates.
Spoon fish juices over each serving.
Season lightly with salt and pepper.
Chef
