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Baked Sea Bass in Parchment with Capers Recipe

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This recipe for Baked Sea Bass in Parchment with Capers, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jen Schnell
Added: Thursday, June 28, 2007


1 Tbsp butter
Salt and Pepper
1 clove garlic, minced
1 Tbsp Extra Virgin Olive Oil
1˝ Tbsp Capers, packed in salt– rinsed
1/8 c. fresh lemon juice
2 Sea Bass Fillets or Black Cod, about ˝ lb each and 1inch thick
Use 2 Sheets Parchment Paper to bake
1/8 c. fresh parsley, chopped

Preheat oven to 400. In a small frying pan heat the butter and oil and add the garlic and capers. Cook 1 minute and remove from the heat. Add the lemon juice and season the sauce with salt and pepper to taste.

Cut 2 equal, large sized pieces of parchment paper. Lay a fillet on each and carefully pour some of the caper sauce over each making sure it does not run out. Sprinkle the top, with some fresh chopped parsley and then close the packages. Bringing together the long edges and folding them over and over to seal, then doing the same with the short edges. Transfer the packages to a baking sheet

Bake 25 minutes until opaque throughout.




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