Fish Baked in Foil
Main Dishes • Georgian
Description
You can prepare any fish this way — trout, salmon, or snapper. Sea bass is not a traditional Georgian fish, but it turned out to have a distinctly Western Georgian flavor.
Ingredients
- Sea Bass 2 pieces
- Leek 1 stalk
- Tarragon 2 stalks
- Thyme 5 stalks
- Tomatoes 2 pieces
- Shallot 3 heads
- Eggplants 1 piece
- Dry White Wine 5 fl oz
- Green peppercorns 10 pieces
- Allspice berries 10 pieces
- Mild Chili Spice 3 pieces
- Lemon 1 piece
- Safflower Oil 3 spoons
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Trim the bottom roots off the leeks and remove any tough leaves. Slice the stalk diagonally, blanch it briefly, and then sauté in a tablespoon of oil.
Step 2
Clean and gut the fish. Place it on a sheet of foil. Stuff each fish with a sprig of tarragon in its cavity. Top with thyme. (You can also add parsley to the gills and a sprig of rosemary alongside the thyme.) Season with pepper. Arrange some leeks nearby.
Step 3
Add the cross-cut tomatoes, peeled shallots, and randomly chopped eggplant. Drizzle with white wine and the remaining sunflower oil. Add red and allspice pepper, as well as chili pepper. Squeeze the juice of a lemon over everything and place the lemon in the foil as well. Season with salt. Splash in a little water and seal the foil.
Step 4
Bake for about twenty-five to thirty minutes at 390°F. Five minutes before it's done, slightly open the foil to allow excess moisture to evaporate.
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