Entree: South Georgia and the South Sandwich Islands – Baked Fish with Kelp (Oven-baked white fish fillets wrapped in coastal kelp with butter, lemon, and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 16 min

Additional 2 min

Total 35 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 4 large kelp fronds, rinsed and patted dry (approx. 8 oz / 225 g)
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 cloves garlic, minced (approx. 6 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 small onion, thinly sliced (about 1 cup / 150 g)
- 1 tsp (6 g) flaky sea salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- Lemon wedges, for serving

Instructions

1. Preheat the oven to 400°F (200°C). If the kelp is stiff, blanch fronds in boiling water 30–60 seconds, then transfer to an ice bath and pat dry to make them pliable for wrapping.
2. In a small saucepan, melt the butter with olive oil over low heat. Stir in lemon juice, minced garlic, chopped parsley, 1/2 tsp (3 g) salt, and 1/4 tsp (0.5 g) black pepper; remove from heat.
3. Arrange a kelp frond on a work surface, place a thin layer of sliced onion in the center, then set one fish fillet on top. Brush the fillet generously with the butter-lemon mixture. Fold kelp around the fish to make a loose parcel; repeat with remaining fillets.
4. Place wrapped parcels seam-side down in a baking dish. Spoon any remaining butter mixture over the parcels and sprinkle with remaining salt and pepper.
5. Bake 12–16 minutes, depending on fillet thickness, until fish reaches an internal temperature of 145°F (63°C) and flakes easily. If you want a more roasted kelp edge, open the parcels for the last 2–3 minutes of baking.
6. Remove from oven, let rest 2 minutes, then serve each fillet with a lemon wedge and additional chopped parsley.