Sea Bass Recipe

The filleted sea bass fish, with its skin on, is laid out on heat-resistant baking paper. It is combined with half-moon-shaped red onion, cherry tomatoes, pickled capers, sliced black olives, olive oil and fresh rosemary that can be added if desired, and then baked at high heat. It cooks in its own juice, in a short time, without drying out. Lemon can be squeezed on top if desired. It is eaten whole, eliminating the hassle of removing bones. This sea bass recipe makes you love fish.

Once we make a big bowl of shepherd's salad on the side, there is no one better than you in this life. We are waiting for your nice comments from those who use the paper-wrapped sea bass recipe in their kitchens without making the house stink.

How to Make Sea Bass Recipe?

• Cut the red onion in half into half-moon shapes. Cut the cherry tomatoes in half. Divide the fresh rosemary into two equal parts.
• Place heat-resistant, oiled baking paper cut in large sizes onto baking trays. Place the filleted sea bass fish, which you washed in plenty of water and dried, on wax paper.
• Share chopped red onion, cherry tomatoes, pickled capers, sliced black olives and rosemary sprigs equally.
• Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Close the wax paper tightly so that it does not get air.
• Bake in a preheated oven at 200 degrees for 15-20 minutes. Serve the fish you took out of the oven, hot, on baking paper.