Chilean Sea Bass Baked In Foil

• 2 pounds chilean sea bass
• 1 bunch flat leaf italian parsley
• 1 bunch dill
• 2 tablespoons extra virgin olive oil
• juice from one lemon
• salt and pepper

1. preheat oven to 415 degrees. wash and pat dry the fish and place on a sheet of aluminum foil. you will want to have enough foil to wrap the fish in a pouch that will hold in all the liquid.
2. sprinkle the fish with salt and pepper and pour the olive oil and the lemon juice over the flesh.
3. loosely break apart the parsley and dill and lay the sprigs over the top of the fish. seal the foil pouch and place it in a pan. put the fish in the oven for 20 to 25 minutes.
4. take fish out of the oven and let rest for 5 to 10 minutes with pouch sealed. open foil pouch and remove parsley and dill. spoon juice in foil over fish and serve.

chilean sea bass, flat leaf italian parsley, dill, extra virgin olive oil, lemon, salt

Taken from food52.com/recipes/311-chilean-sea-bass-baked-in-foil (may not work)