The Food: Baked Sea Bass

INGREDIENTS
2-Pound Whole, Cleaned (Gutted & Scaled) Sea Bass
1 Red Onion
3 Fresh Lemons
Sea Salt & Pepper to Taste
Extra Virgin Olive Oil
Bay Leaves
Fresh Bunch Basil
Butter
Fennel or Celery

This recipe can work with any fish fillet, just remember, if its smaller, like half a pound per slice, just cook it for at least 10 minutes and follow the rest of the ingredients appropriately.

Get a large piece of heavy duty aluminum foil, fold it in half, shiny side showing.  Thinly slice your fennel or celery and place on the tin foil.  Get your piece of fish and score it with a sharp knife about 1-2" apart.  Season with sea salt and fresh cracked black pepper, rub it against the scores and back in so it sets "into" the fish.  Place on top of the fennel or celery.  Cover with your basil, stuff some of the basil in the inside of the fish that has been cleaned.  Repeat with your thinly sliced red onion and bay leaves.  Bay leaves can be broken/torn in half by hand to bring out the flavor (its dried you might have to wet it first and/or slice it with a knife).  Drizzle with your extra virgin olive oil and take a few slices of butter and also put that over and inside of your fish.  Cut your lemons in half, removing the ends, and squeeze it over your fish, catching the seeds.  This will melt with the butter for your sauce so make sure you have enough on there, 2-3 lemons should do it, no more than half a stick of butter.

Fold the aluminum foil over the entire fish like an envelope and give the fold at least 3 times. Cook at 375F for about 17 minutes (8 minutes per pound).  Allow to cool for 3 minutes before opening foil.  Baste with sauce, serve with it as well.    

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