| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Hmong | The naked c, New | 1 | servings | |
INGREDIENTS
| 1 | Whole sea bass; (2lb) | |
| Sea salt | ||
| Black pepper | ||
| Fennel tops | ||
| 1/2 | Red onion; thinly sliced | |
| 1 | Handful basil | |
| Bay leaves | ||
| 2 | oz | Butter |
| 2/3 | Lemons; juice of | |
| Olive oil | ||
| 1 | cn | Foil |
INSTRUCTIONS
1 Ask your fishmonger to gut and de-scale your fish. Lay out a piece of tin foil and fold in half. Place the seabass on top of the foil and score the flesh about 2" apart on both sides. 2 Rub plenty of salt and pepper into the scores. Lay out the fennel on the foil, place the fish on top of the fennel and push to one side of the oil. 3 Cover liberally with the basil, red onion and bay leaves, making sure you tuck some into the belly. 4 Drizzle over plenty of olive oil, lemon juice and knobs of butter. Fold over the left hand half of the foil and seal the three sides to gently hug the fish. Bake on a tray for about 16 minutes (eight minutes per pound). Remove and allow to stand for 3-4 minutes without opening the bag. Converted by MC_Buster. Recipe by: The Naked Chef Converted by MM_Buster v2.0l.
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