Grilled sea bass on a bed of peppers and parsley in a white bowl.

Chilean Sea Bass with Sweet Peppers

Name: Chilean Sea Bass with Sweet Peppers Recipe
Prep time: 40 min
Cook time: 40 min
Yield: 4 Servings
Cuisine: Fish & Seafood
Ingredients: 1 Filet Chilean Sea Bass; 1/2 Red Bell Pepper, cut into strips; 1/2 Yellow or Orange Bell Pepper, cut into strips; 2 Green Onions, sliced include the greens; 1 tsp Capers; 1 Lemon, juice; 1/4 cup Chopped Curly Parsley; 2 tbsp Butter; Olive Oil; Salt, to taste; Pepper, to taste; Additional Item:; Parchment Paper

Makes: 4 servings
Prep Time: 20 - 40 minutes
Cook Time: 20 - 40 minutes

Ingredients:

Filet Chilean Sea Bass
Red Bell Pepper, cut into strips
Yellow or Orange Bell Pepper, cut into strips
Green Onions, sliced include the greens
Capers
Lemon, juice
Chopped Curly Parsley
Butter
Olive Oil
Salt, to taste
Pepper, to taste

Additional Item:

• Parchment Paper

Directions:

Preheat your grill to 350ºF.
Oil both sides of the Chilean Sea Bass.
Then season with Salt and Pepper.
Place the strips of peppers in the center of the parchment paper.
Set the sea bass on top of the peppers.
Top with the sliced green onions and chopped parsley and capers, drizzle the lemon juice over the top of the fish, then place the butter on top and close the parchment paper around the Sea Bass.
Place on a cookie sheet and bake for 20 minutes.
Remove from the grill or oven.
Open up the pouch and serve.

Serving suggestion: complement with wild rice or garlic roasted mashed potatoes.

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