(30 min)
Ingredients
Sea Bass (4-5 pieces)
Kalamata olives (1/2 cup)
Capers (1/4 cup)
Chopped tomatoes (1/2 cup)
garlic (2 cloves, chopped)
Yellow onion (1)
olive oil
pepper
cous cous*
Preheat oven to 375 degrees.
Finely chop Kalamata olives and garlic. Roughly chop capers. Mix it all together on a cutting board with chopped tomatoes.
Slice the onion thin in half moons.
On a piece of tinfoil, place the fish. Add a touch of olive oil all around the fish and season with pepper. Then on top of the seasoned fish, add the kalamata/capers/tomato/garlic mix to almost entirely cover the fish. Place a handful of slivers of onions all around. Using your hands, scrunch the tin foil on the sides and the tops to make a pouch for the fish. Repeat steps until all fish has been topped and sealed.
Put pouches of fish on a baking pan and place it in the oven for 15-20 minutes depending on thickness and how well done you like your seabass. I like mine well done so I usually cook it for the full 20 minutes.
5 minutes before removing the fish from the oven, cook the cous cous.
Remove fish from the oven. On a plate, add a scoop of the cous cous and then open a pouch, and using a spatula, scoop out the fish and accompaniments and place on top of the cous cous.
Serve and enjoy!
*I like serving over cous cous but serving over rice works too!
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