Sea bass baked in foil

An incredibly appetizing dietary dish – baked sea bass in the oven in foil. This tender, moderately fatty fish doesn't require special seasonings or additions – its fillet is very juicy and tasty on its own. The fish is prepared in the simplest way. Besides salt and a spoonful of olive oil – just a few lemon wedges and some garlic to neutralize the fishy smell. And the main thing is – not to overcook the sea bass in the oven, otherwise it will turn out a bit dry.

Yield: 2 servings.

Cooking time: 30 min.

Caloric value: 117 kcal per 100 grams of the dish.

Ingredients

• chilled or fresh sea bass – 1 piece (700 g);
• olive oil – 1 tbsp;
• coarse salt – to taste;
• lemon – 0.5 piece;
• bay leaf – 2 small leaves;
• garlic – 1 large clove.

Preparation

1. Prepare the ingredients. If the sea bass is frozen, it should be thawed in advance by placing it on the bottom shelf of the refrigerator for about 6-8 hours and then kept at room temperature for 30-60 minutes. Never thaw the fish in hot water – this will completely ruin its structure and taste. Immediately preheat the oven to 190 degrees with top and bottom heat without convection.

2. First, the carcass should be cleaned of scales, fins trimmed, the belly cut open, and the entrails along with the gills removed. Rinse the fish.

3. There may be some fat in the removed entrails, which has been well preserved. In this case, it should be separated from the rest of the offal and placed back inside the belly. If the bile is not crushed and the liver is clean and in good condition, it can also be left.

4. Cut the lemon into wedges and crush the garlic with a knife for better aroma release.

5. Cut two layers of foil large enough to wrap the fish. Pour and spread the olive oil.

6. Place the sea bass in the middle.

7. Put the garlic inside the belly.

8. Also add two or three lemon wedges there, and distribute the remaining slices on top of the back.

9. Tuck a couple of bay leaves underneath.

10. Fold the edges of the foil up and pinch them tightly, but so that there is an air space left from the fish to the top of the package (do not wrap tightly). Place the preparation on a baking sheet and set it in the middle of the preheated oven.

11. After 15-20 minutes (for fish of the specified weight, 17 minutes is sufficient), take out the bundle and unfold it. The resulting juices can be poured over the sea bass when serving.

The baked sea bass in the oven in foil remained tender, juicy, and not overcooked – this preparation is suitable even for dietary meals. It is a standalone dish, but it can also be served with any side dish (potatoes, pasta, porridge).