Planking is traditionally known to be done on the grill, but that’s not the only way. Oven planking is quickly catching on as a popular trend to get smoky, savory flavor in the comfort of your own kitchen. Especially for those in urban settings, or those of us who don’t want to brave the snow and ice of winter to stand by the grill, can have the full planking experience in the oven. For this recipe, we decided to go with a mild Alder plank as it pairs well with the sea bass. This is a great dinner for two, or can also be done on a larger scale for a dinner party.
Total Time: 30 minutes
- Wildwood Grilling 5x11″ Alder Plank
- 2 Sea Bass Fillets (about 1.5 lbs)
- 3⁄4 cup White Wine
- 3 Tbsp. Lemon Juice
- 3 Tbsp. Butter
- 2 Tbsp. Capers, drained
- 2 Tbsp Dill, fresh finely chopped, or dry
- Soak the planks in water for 1 hour, keeping them immersed.
- Make the sauce: pour wine and lemon juice into a small saucepan and bring to a boil. Cook until reduced to about 1⁄3 cup. Whisk in butter, remove from the heat and stir in capers and dill, set aside.
- Preheat the oven to 420°F.
- Dry sea bass fillets and season with salt, place on the planks skin side down.
- Place the planked sea bass in the oven and cook for about 8-10 minutes until it becomes opaque.
- Turn the oven broil on and cook for additional 3-5 minutes until desired color and smokiness achieved.
- Remove from the oven, serve over rice and with greens of your choice. Drizzle with the lemon and capers sauce to taste.