Serves 2

Ingredients:

2 6-8 ounce skinless sea bass fillets

1 lemon, thinly sliced

2 scallions, thinly sliced

4 basil leaves

2 tbsp ghee, melted

olive oil

kosher salt and pepper

tinfoil

Method:

Preheat oven to 400 degrees.  

Pat the fish dry with paper towels.  Season with salt and pepper on all sides.  

Lay out 2 squares of tinfoil large enough to fit the fish.  Drizzle a little olive oil in the center and lay three lemon slices, then top with 2 basil leaves, and then some scallions.  Lay fish on top.  Brush with melted ghee.  Fold tinfoil over fish and fold all edges tightly making sure that it is completely sealed.  Repeat with next filet.  Place on a baking sheet.  Bake until fish is flakey in center ( about 20 min depending on thickness).  Carefully unwrap foil and using a fish spatula remove fish from tinfoil and place on plate.  Drizzle all the juices from the tinfoil packet over the fish.  Serve.