Black Sea Bass Fillet Baked in Foil

The Complete Book of American Fish and Shellfish Cookery, 1984

1 hour — 4 Servings

Ingredients

2	pound	black sea bass fillets
1⁄4	cup	olive oil
1⁄4	cup	lemon juice
1⁄4	teaspoon	oregano (crumbled)
2	teaspoon	parsley (minced)
		salt
		ground black pepper
4		thin slices lemon

Instructions

Mix a marinade of olive oil, lemon juice, oregano, and parsley. Tear off four 12 x 12" pieces of heavy duty foil and butter them to within one and a half inches of the edges. Heat the oven to 450°F.

Rinse fillets, pat dry on toweling, and cut fish into serving pieces. Dip pieces in marinade and portion them on the squares of foil. Sprinkle lightly with salt and freshly ground pepper. Place a slice of lemon on each portion and pour remaining marinade onto the fish. Fold foil in half, then double fold and crimp the edges to seal the packages tightly. Place packages on a baking sheet and bake for about 20 minutes, until cooked.