Chilean Sea Bass

This is a great thick white fish that melts in your mouth. By cooking it in a tin foil packet, you steam it evenly and keep all of its moisture.

Ingredients:

  • 1/2 lb Chilean sea bass (skin on)

  • 1/2 Vidalia onion - diced

  • 6 garlic cloves - smashed under the flat end of your knife

  • 1/3 cup Pinot Grigo

  • 1/2 stick butter

  • 1 tsp fresh dill - finely chopped

  • Salt and white pepper

  • Reynold’s non-stick aluminum foil

Directions:

  1. Preheat oven to 350F.

  2. Make a foil packet.

  3. Rinse fish and pat dry, then salt and pepper both sides.

  4. Add cut onions, garlic, butter, dill, wine and seasoned fish to the foil packet.

  5. Place in oven and cook for 15 min or until internal temp reaches 145F.

  6. When it is ready, the skin will easily fall off the fish and the fish will flake with a fork.

  7. Let rest for 5-10 minutes, then enjoy!


Written by: Dr. Terra Caudill

Photo Credit: Dr. Terra Caudill

Original Recipe: Dr. Terra Caudill

Terra CaudillChilean sea bass, fish