Sea Bass in Foil
A simple yet flavorful dish of sea bass fillets wrapped in foil with lemon and herbs, perfect for a quick and healthy dinner.
Nutrition
Calories: 250cal
Carbohydrate: 5g
Protein: 30g
Fat: 12g
Cholesterol: 60mg
Sodium: 180mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
2 Servings
Ingredients
- 2 sea bass fillets (approximately 6 oz each)
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 sheets of aluminum foil (about 12×18 inches each)
Instructions
- Preheat your oven to 400°F (200°C). This ensures the oven is hot enough to cook the fish evenly.
- Place the aluminum foil on a flat surface. Each piece should be big enough to completely wrap a fish fillet and the additional ingredients.
- Place one sea bass fillet in the center of each aluminum foil sheet. Drizzle each fillet with 1 tablespoon of olive oil to keep the fish moist and impart flavor.
- Season the sea bass with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper each. Sprinkle 1/2 teaspoon of dried oregano and half of the minced garlic over each fillet.
- Arrange lemon slices, a few sprigs of thyme, and onion slices over the fish. Scatter cherry tomatoes around the fillets.
- Fold the sides of the foil over the fish and roll the edges together tightly to seal, making sure no steam can escape. Sealing the foil tightly ensures the fish steams properly.
- Place the foil packets on a baking sheet. This will catch any leaks and make it easier to handle the packets.
- Bake in the preheated oven for 20 minutes. The fish should be opaque and flake easily with a fork.
- Carefully open the foil packets, as hot steam will escape. Serve the sea bass with a fresh squeeze of lemon juice if desired.
- Tip: If you prefer crispy skin, open the foil in the last 5 minutes of baking and switch your oven to broil, watching carefully to avoid burning.
