Fish baked in foil
2 servings
45 minutes
You can cook any fish this way - trout, salmon, toothfish. Sea bass is far from being a Georgian fish, but it turned out to have a very Western Georgian taste.
1
Remove the roots and tough leaves from the leek. Cut the stem diagonally, blanch it, then sauté in a tablespoon of oil.
- Leek: 1 stem
- Sunflower oil: 3 tablespoons
2
Gut and clean the fish. Place it on a sheet of foil. Stuff each fish's belly with a sprig of tarragon. Top with thyme. (You can also stuff parsley in the gills and add a sprig of rosemary to the thyme.) Season with pepper. Arrange leeks nearby.
- Sea bass: 2 pieces
- Fresh tarragon: 2 stems
- Thyme: 5 stem
- Ground black pepper: to taste
- Leek: 1 stem
3
Add cross-cut tomatoes, peeled shallots, and randomly chopped red onion and eggplant. Pour in white wine and the remaining sunflower oil. Add red and aromatic peppers as well as chili pepper. Squeeze a lemon over everything and place it in the foil too. Salt it. Splash in some water and seal the foil.
- Tomatoes: 2 pieces
- Shallot: 3 heads
- Eggplant: 1 piece
- Dry white wine: 100 ml
- Sunflower oil: 3 tablespoons
- Red peppercorns: 10 pieces
- Allspice berries (whole): 10 pieces
- Chili pepper: 3 pieces
- Lemon: 1 piece
- Salt: to taste
4
Bake for 25-30 minutes at 200 degrees. Five minutes before it's done, open the foil to let excess liquid evaporate.
