May 8th Recipe

Due to some reshuffling of web services, it's been a while since I've had the chance to post. Mrs. Oilman handles all of the IT duties in the household and she has had her hands full with her own transfers. This recipe was made on May 8th.

This recipe is Sea Bass in a Bag and Stuffed with Herbs which is published in Jamie Oliver's The Naked Chef Takes Off. Overall a pretty good book.

The FoodTV linked recipe is nearly the same as the one in the book.

One 4 lb. sea bass ( I used a 3-1/2 lb red snapper)
1 red onion
1 fennel bulb
1 clove of garlic
salt and pepper
1 tablespoon fennel seeds
4 handfuls mixed herbs (I used parsley, dill, tarragon and basil)
3 lemons
6 glugs olive oil

Here are the majority of the ingredients laid out. Fresh herbs make a difference

And here's our fish. Fresh as can be. It's good to have a good fishmonger in the neighborhood.

So let's get to work!

Laying out enough foil to hold the fish and all ingredients is the first step. Next, make a base of red onion, garlic and fennel directly on the aluminum foil.

The snapper is stuffed with the herbs and rested on top of the bed of veggies. Salt and pepper are also added at this point.

Fennel seeds and lemon slices top it all off.

A few glugs of olive oil all over and now it's time to seal this thing up. Here it is after in is tightly sealed and ready to go in the oven.

About 35 minutes later (10 minutes per pound) and it's time to remove it from the 425 degree oven. It smells phenomenal at this point as all of the flavors have blended together in the steam of the aluminum foil.

I like to transfer this directly in the serving tray as nothing will be lost. Especially all those wonderful and flavorful juices at the bottom.

Simply pull the foil gently out from under the fish and all of the juices and veggie goodness stay right where they should. Some quick rearranging and it's ready to serve.

And how does it taste? We'll, here's what's left after three people had their fill.

An excellent and very simple recipe.