Lemon-Infused Chilean Sea Bass with Creamy Parmesan Sauce in Foil
This dish features tender Chilean sea bass fillets baked in foil, topped with a creamy lemon Parmesan sauce. It's a flavorful and elegant main course perfect for any occasion.
Ingredients
- 2 fillets Chilean sea bass
- 2 tablespoons extra virgin olive oil
- to taste sea salt
- to taste freshly cracked black pepper
- 1 lemon zest and juice
- 1 clove garlic finely minced
- ½ cup heavy whipping cream
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon capers rinsed and drained
- 1 teaspoon dried thyme
- lemon slices for garnish
- aluminum foil
Instructions
- Preheat your oven to 375°F (190°C).
- Cut two sheets of aluminum foil large enough to envelop each fillet.
- Place the sea bass fillets in the center of each foil sheet and drizzle with olive oil.
- Season with sea salt, black pepper, thyme, and lemon zest.
- In a saucepan, combine minced garlic and heavy cream, simmer for 2-3 minutes.
- Whisk in Parmesan cheese, lemon juice, capers, and parsley until creamy.
- Spoon the sauce over each fillet and seal the foil packets tightly.
- Bake for 20-25 minutes until the fish is opaque and flakes easily.
- Open the foil packets carefully, transfer fish to plates, and drizzle with remaining sauce.
- Garnish with lemon slices and parsley before serving.
Notes
Serve with steamed vegetables or a light salad for a complete meal.