|Chilean Sea Bass|
4 (6 to 8 ounce) skinless fillets, your choice of fish
1 ½ tsp. of Old Bay Seasoning
4 slices of quality smoked bacon
½ tbsp. of vegetable oil
My mother-in-law scores again with yet another easy and delicious recipe. A recipe so easy that I managed to tackle it on a weeknight while trying to celebrate my husband's birthday with a just-like-your-mom-would-make type of meal. The original recipe calls for halibut but after my visit to the fish market turned up no halibut my local fishmonger suggested I try Chilean sea bass (pictured above) instead.
Preheat the oven to 375 degrees. Season both sides of the fish with the Old Bay and wrap each piece of fish with one slice of bacon. Heat the vegetable oil over medium high heat. When the oil is hot, add the fish and cook for one to two minutes on each side to crisp the bacon. If you are not using an oven proof skillet, then transfer the fillets to a pre-greased baking dish and bake for 7 to 8 minutes or until the fish is cooked through. Garnish with a slice of lemon.
For those individuals that do not like bacon, you can not taste the bacon. It only serves to keep the fish moist and juicy. Now, what else can I wrap in bacon?