Tuesday, August 12, 2008
Baked Chilean Sea Bass (or other mild fish)
You can use this recipe for as many fish fillets as you need - I like to get the thinner pieces rather than the really thick, short ones.
Preheat oven to 400. Line a baking sheet with foil and place fish on foil. Lightly drizzle some olive oil over top and using a brush, spread it evenly over each piece. Salt and pepper each piece generously. Place a couple of thin lemon slices on each piece. Bake for 25 minutes. Serve with your favorite veggies or rice.