Description
Herb-roasted fish is surprisingly simple. Just season, wrap, and bake for a delicious meal.
Ingredients
Scale
- 1 onion, sliced thin
- 1 head fennel, thick outer leaves removed, cored, sliced thin
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 lbs (907 g) fresh fish, bluefish, striped bass, cut into 6 portions
- 1 lemon, thinly sliced
- Fresh herbs - basil, thyme, rosemary
Instructions
- Preheat oven to 400°F (204°C), or build a charcoal fire and allow to burn down to coals.
- Tear 6 15” sheets of heavy duty aluminum foil and lay them on the counter.
- Distribute onion and fennel slices on the 6 sheets, placing them in a small pile in the center of each sheet. Season with salt and pepper, and drizzle with olive oil.
- Place one portion of fish on top of the fennel and onion. Season with salt and pepper. Place one or two lemon slices on top of the fish, then add any desired herbs. Drizzle with more olive oil.
- Wrap the fish and herbs tightly in the aluminum foil, sealing well. Place the foil packets on a sheet pan and put in the oven at 400°F (204°C), or place them directly on the hot coals if using a fire. Cook for 20 minutes.
- Remove from heat and serve.
Notes
- For even cooking, ensure fish portions are similar in size and thickness.
- Substitute other firm white fish like cod or halibut for bluefish or striped bass.
- To prevent soggy packets, avoid overfilling the foil and ensure a tight seal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: One fish portion
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 15
- Fiber: 4
- Protein: 35
- Cholesterol: 80