Baked Sea Bass

 

4-6 Sea Bass fillets

2 tsp Basil

2 tsp Thyme

4-5 Sprigs of Fresh Flat Leaf Parsley

4 TBS Peppercorns

4 TBS extra-virgin Olive Oil

Salt and Fresh gr. Black Pepper

Flour, for coating

Lemon Wedges, to garnish

>Doc's Jade Burst or Peach Ember

 

• Place half the herbs and peppercorns in the bottom of a shallow platter, and lay the fish on top of them. Arrange the remaining herbs on top of the fish. Drizzle with Olive Oil. Cover lightly with foil and place in the refrigerator for 2 hours.

• Preheat oven to 400 degrees F. Dust the fish with flour and season with salt and pepper and remaining herbs. Shake off excess. Heat the remaining oil in a flameproof pan or dish (like cast iron or other) just large enough for the fish to fit into

• When the oil is hot, add the fish and brown it quickly on both sides. Transfer the dish to the oven and bake for 25-40 minutes depending on the size of the fillets. The fish is cooked when it flakes easily

• Add Doc's Jade Burst or Peach Ember by slathering it across the filets and serve garnished with lemon wedges.