Sea bass has such a delicate flavor that it doesn’t need to be cooked with much more than fresh herbs and olive oil. The spiralized bell peppers soften as their flavors develop with the caper, lemon, and parsley–infused juices from the fish. With everything layered together in a foil pouch, cleanup couldn’t be easier, making this meal a great weeknight dinner.
- Yield: Serves 4
- Total: 35 mins
- 3 tablespoons extra-virgin olive oil
- 2 yellow bell peppers, spiralized with blade a, noodles trimmed
- 2 orange bell peppers, spiralized with blade a, noodles trimmed
- Salt and pepper
- 4 (3-ounce) sea bass fillets
- 2 shallots, minced
- 4 teaspoons minced garlic
- Juice of 1 lemon
- ¼ cup halved cherry tomatoes
- 1 tablespoon drained capers
- 2 tablespoons chopped fresh parsley, for garnish
- Preheat the oven to 425° F. Tear off four 18-inch lengths of foil. Generously brush ½ tablespoon of the olive oil in the center of each sheet.
- In a large bowl, toss together the yellow and orange bell pepper noodles. Mound them in the center of each foil sheet and season with salt and pepper. Season the sea bass fillets with salt and pepper and place one on top of the bell pepper noodles on each foil sheet. Sprinkle the shallots and garlic over the fish, dividing them evenly.
- In a small bowl, combine the lemon juice, cherry tomatoes, capers, and remaining 1 tablespoon olive oil to make the sauce. Pull the sides of the foil up around the fish and drizzle over the sauce. Fold in the edges of the foil to make sealed packets.
- Arrange the packets on a baking sheet and bake for 12 to 15 minutes or until the sea bass is cooked through and opaque. Open the packets carefully (the steam is very hot), garnish the fish with the parsley, and serve directly from the packets.
- If you don’t use foil in your household, parchment paper works well, too. Try brushing egg wash over the edges to seal the packets closed.