Sea Bass Baked in Parchment

• 6oz. Sea Bass
• 1tsp. Olive Oil
• 1 sprig fresh Rosemary
• 1 Lemon Slice
• Pinch each Salt and White Pepper
• Parchment Paper

1. Pre-heat conventional oven to 375 degrees or convection oven to 350 degrees.
2. Cut a piece of parchment paper large enough to completely enclose your piece of sea bass.
3. Pour olive oil on the parchment and brush to completely cover one side. Place fish in center of parchment and sprinkle with a pinch of salt and white pepper.
4. Place lemon slice on top of fish and rosemary
   sprig on top of lemon.
5. Place parchment paper together lengthwise and fold several times making a tight seal. Fold the parchment together at each end again making a tight seal.
6. Place on baking sheet and cook 10 minutes for each inch thickness of fish. Remove from oven and allow to rest about 2 minutes.

To serve: Slice open parchment and immediately inhale the wonderful aroma, then place on plate.

Hints and variations:

•  If you don’t have parchment paper, you may substitute aluminum foil. This may require a couple minutes more cooking time.
• Under no circumstances use waxed paper, it doesn’t work, trust us.
• For more of a meal, place a julienne of assorted vegetables under your sea bass. Onions, carrots, celery, zucchini, yellow squash, bell peppers, and turnips all work very well. For
  added flavor, sprinkle a little Pernod (a French aperitif) on the vegetables, this is highly recommended.
• You can use this technique with salmon for another healthy alternative. Actually, any firm fish will work well.
• All ovens cook differently, so cooking times may vary.
• Feel free to experiment with different herbs and seasonings

Nutritional Information
Calories: 216
Calories from fat 72
Saturated fat 2.3 grams
Mufa 10.7 grams (monounsaturated fatty acids)
Pufa 2 grams (polyunsaturated fatty acids. Mufa and Pufa are the “good” fats)
Cholesterol 70 mgs
Sodium 307 mgs
Protein 31gms