It is not a common practice for people to cook fish by using foil. As a matter of fact, there are a lot of ways in which you can use the foil a to cook Chilean sea bass. In this latest update of cooking Chilean sea bass recipes with Yan, I am going to show you or rather share to you one particular way on how to cook Chilean Sea bass with a foil sheet. One of the advantages of using foil in cooking fish is that you will be able to cook the fish without ruining its shape and making the little burn marks on the fish. When you use foil in cooking certain Chilean sea bass recipes with any kind of ingredients you can preserve the juices that leak out from the fish as you heat it up. This recipe is packed with vegetables and a few vegetable-based ingredients which makes this dish great for the health. Anyway, now that the introductions have been made, it is time to start cooking.
Here are the ingredients:
-a piece of celery stalk
-two pieces Chilean sea bass fillets
-two fresh thyme sprigs
-two pieces of bay leaf
-two tablespoon of white wine(dry)
Once you have collected everything you need for this recipe, you can now start cooking. First you need to preheat the open up to 350°F. Cut off two 4 inch pieces of 18 inch wide heavy-duty foil. And then fold each piece in half and make two pieces of 9 x 12 inch. Place one piece of Chilean sea bass in the center of each foil. Put the vegetables on top of the fillets and mix the thyme sprigs and the bay leaf. Divide the lemon into two halfs and pour the juice of one half over the fish and the vegetables. Slice the other half of the lemon and arranged them over the fish fillets. After this, pour one tablespoon of white wine over each fillet and then bring together to opposite edges of foil and then seal the fish with a double fold. Fold the remaining edges completely so you can enclose the food but allow some space for some steam filled up. Place everything on the baking sheet and then bake the dish for 23 minutes or until the fish is cooked.