1 whole head of garlic
1 cup olive oil
1 large red onion, peeled and sliced into 1/2-inch thick slices
1 zucchini, sliced into 1/2-inch thick slices
1 cucumber, seeds removed, sliced on the bias 1/4-inch thick
2 beefsteak tomatoes, sliced 1/2-inch thick
Salt and pepper to taste
2 sprigs chopped fresh basil
2 sprigs chopped fresh parsley
Juice of 1 lemon
2 pounds cleaned black sea bass, cut into 4 portions
Roast the garlic in a pre-heated, 400-degree oven for 15 minutes. Slice off the top, squeeze out the puree, and blend it with the oil. Place the vegetables in a medium mixing bowl and season with roasted garlic-olive puree, salt, pepper, basil, parsley and lemon juice. Divide the vegetables evenly among four 8 by 8-inch sheets of parchment paper. Season the bass with salt and pepper, place one portion on top of the vegetables and fold the parchment together. Wrap each parchment “package” in an 8 by 8-inch square of aluminum foil and place on the grill. Then grill for 10 minutes or until the fish is opaque. Remove from the heat and allow it to rest for 2 minutes before serving
4 Servings