- 4 skinless sea bass fillets, each about 6 ounces
- Kosher salt
- Freshly ground black pepper
- Olive oil-flavored nonstick cooking spray
- 1½ cups store-bought bottled arrabbiata sauce or other spicy tomato pasta sauce
- ¼ cup oil-packed sun-dried tomatoes, well drained and patted dry, cut into strips ¼ inch wide
- 2 tablespoons drained small capers
- 24 pitted Kalamata olives, halved lengthwise
- 1 small fennel bulb trimmed, halved and sliced crosswise into thin shavings
- 8 fresh basil leaves
Adjust the oven shelf to the middle position and preheat the oven to 450 degrees.
Tear 4 sheets of aluminum foil, each large enough to fold over and comfortably enclose a sea bass fillet along with some sauce and vegetables. Lightly season each fillet on both sides with salt and pepper. Lightly spray one side of each foil sheet with nonstick cooking spray and center a fillet on one half of each sheet.
Spoon 6 tablespoons of arrabbiata sauce over each fillet. Dot each fillet evenly with sun-dried tomatoes, capers, and olives. Arrange the fennel shavings over the fish and place 2 basil leaves on top.
Fold the foil over each fillet. Double-pleat the edges of the foil tightly to create airtight seals on the packets. Carefully transfer the packets to a baking sheet, place the baking sheet in the preheated oven, and bake for about 15 minutes.
Carefully transfer each foil packet to a dinner plate. Warn your guests in advance to watch out for and keep clear of the steam inside. Then, with the tip of a sharp knife, puncture each packet to let out some of the steam and let everyone carefully open their packets to eat the fish and toppings.
From and tested by Wolfgang Puck.
Visit SeafoodWatch.com for recommended fish sources