Easy, full of flavor, and perfect for hot summer days. I don’t know about you, but I’m all about fish this summer. I just want something light and easy, and this recipe comes together in less than 20 minutes. Enjoy ☺️
Ingredients
- 1 1/2 lb. Wild Chilean Sea bass fillet with skin
- Pitted black and green olives
- Cherry tomatoes
- Sliced garlic
- Sliced shallots
- Crushed Calabrian chili
- Capers
- Olive oil
- Salt and black pepper
- Parchment paper and string
Instructions
- ▪️preheat oven to 420 F.
- ▪️prepare the olive cherry tomato sauce, it’s really forgiving and depends on taste ( I only added 1/2 tsp. Of crushed Calabrian chili paste ) mix the vegetables well and set aside so the flavors come together.
- ▪️pat the fish dry and cut the fillet in half.
- ▪️place each fillet in 8×8 piece of parchment.
- Distribute the sauce equally between the two fillets, make sure to top the fillet, gather the parchment to form a parcel and tie with the string.
- ▪️place in the oven and bake for 15-18 minutes .
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