Wednesday, March 16, 2011

Bass Baked In Aluminum Foil

I serve this with sauteed broccoli rabe.

1 head fennel, trimmed, cored, and thinly sliced
1 red onion, peeled, halved, and thinly sliced
16 cherry tomatoes, stemmed and halved
leaves from 2 large sprigs basil, plus sprigs, for garnish
7 T extra virgin olive oil, plus more, for drizzling
4 teaspoons balsamic vinegar, plus more, for drizzling
salt and freshly ground pepper
4 (6-ounce) wild striped bass fillets, skinned
2 preserved lemons, quartered, as a garnish

Preparing the bass:
Preheat oven to 375 degrees F.

Lay out 4 (12-inch) pieces of foil out on a counter. Put the fennel, onion, tomatoes, and basil in a medium bowl and season with salt and pepper, to taste. Drizzle with 1 tablespoon of oil and a splash of vinegar. Divide the vegetables between each sheet of foil, making a small mound.

Season the fish on both sides with salt and pepper, to taste, and place 1 on top of each pile of vegetables. Drizzle each pile with a tablespoon of oil and 1 teaspoon of vinegar and use a second piece of foil on each, and roll up the sides, to seal the pouch completely.

Put the pouches on a sheet pan and cook in the oven for 9 minutes. Turn the package over halfway through.

Season with salt and pepper, to taste. To serve, put the pouches on each of four plates and open them at the table. Garnish with basil sprigs.

Serves 4


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