Ingredients
1 lb sea bass (cleaned and scaled)
3 garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
2 lemon wedges
1⁄3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)
Directions
Preheat oven to 450F°.
In a cup, mix garlic, olive oil, salt, and black pepper.
Place fish in a shallow glass or ceramic baking dish.
Rub fish with oil mixture.
(Optional) Pour wine over fish.
Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
Drizzle remaining pan juices over fish and garnish with lemon wedges.
Enjoy!
cook Check Doneness: Insert an instant-read thermometer into the thickest part of the fillet.
Target: 145°F (63°C) for fully cooked.
For Moister Fish: 130-140°F (54-60°C) is also acceptable for some, as it will continue cooking slightly after removing.
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