The idea for this easy recipe came from one of my favorite chefs, Jamie Oliver. This version uses herbs available all winter, along with lemon, which complements meaty white fish well. For this recipe I suggest you use Bass, Cod, Tilapia or Alaskan Halibut. I prefer wild Cod from Atlantic waters. Check www.seafoodchoices.org to find out what fish ocean conservationists recommend. Any fresh herbs can be used with this fish. The sake or wine adds a great deal of flavor, but can be replaced with water in a pinch.

Ingredients/Equipment:

• Aluminum foil or an aluminum foil bag
• 4 white fish filets, about 8 oz. each
• 4 large sprigs of fresh Rosemary and Thyme
• 2 lemons, sliced
• 1/4 cup good quality extra virgin olive oil
• salt and pepper
• 3/4 cup cooking sake or dry white wine

Method:

• Preheat a conventional oven to 400 degrees
  
• Place four squares of aluminum foil or foil bags and on counter.
  
• Place fresh herb sprigs on each foil square along with two slices of lemon. The fish will rest on top.
  
• Next, pour olive oil in a dish and gently toss all fish to coat in oil. Sprinkle each piece of fish with salt and pepper on both sides.
  
• Add fish filets to each bag and cover with two more lemon slices. Add sake or wine to the bottom of the bag, then close by folding over the top, then the sides. These bags should not leak, but you can place them on a sheet pan for extra insurance.
  
• Bake in your 400-degree oven for 10 to 20 minutes. Thin fish like Tilapia should take 10 minutes, a thick piece of fish like Halibut or Cod should take up to 20 minutes.
  
• Check fish halfway through cooking time, if it flakes apart all the way through it is done. This is a delicious quick way to prepare fresh fish with no clean up!