SEA BASS IN FOIL

The sea bass is one of the most cooked fish in Italy, typical of the Italian seas, following many different recipes. Certainly one of the most simple and tasty, is the recipe in foil, or en papillote, that let to keep all the flavors and aromas of the fish without dispersing them. This thanks to a simple recipe, virtually impossible to get wrong, and still have the best quality results. To cook the sea bass baked in foil you need just a few ingredients that you have generally at home. The sea bass instead is to buy, of course, fresh.

Print Recipe

SEA BASS IN FOIL

Course

Second Course

Cuisine

Italian

Keyword

Sea bass

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 600 g Sea bass (2 fish)
• 2 cloves garlic
• 1 lemon
• 2 sprig rosemary fresh
• 2 sprig parsley fresh
• 1 sprinkle Black pepper
• 1 pinch salt

Course Second Course Cuisine Italian Keyword Sea bass Prep Time 15 minutes Cook Time 20 minutes Servings people Ingredients 600 g Sea bass (2 fish) 2 cloves garlic 1 lemon 2 sprig rosemary fresh 2 sprig parsley fresh 1 sprinkle Black pepper 1 pinch salt

Instructions

1. In the initial preparation you just have peel (1) and to cut the garlic into small slices as well as the lemon (2), then cut the slices of lemon in 2 parts (3). Need three slices of garlic and four of lemon for each fish.

   
2. Now you have clean the fish, cutting off the fins and especially by depriving them of the entrails (4), opening the belly, and of the gills (5). Thoroughly clean and wash the sea bass (6) and then place them on a large plate.

   
3. Then start putting up very little salt inside the stomach. Then add three cloves of garlic (7) always deployed within the belly, with a sprinkling of white pepper (8) at your will. Then add in the belly three half slices of lemon, and a whole sprig of parsley (9).

   
4. Now take a kitchen aluminum foil and place it under the stuffed fish (10). Resting then a slice of lemon over the sea bass, add a sprig of rosemary (11) and proceed to the closure of the foil (12). Be careful so that this does not stick too much to the fish, because it may stick to the skin and make the reverse procedure difficult. What is important is to seal the edges, sealing it so that the flavors and liquids do not get out out. Repeat this for the other sea bass.

   
5. Then put the two sea bass baked in foil on a baking tray. Preheat the oven at about 200°C for at least 10 minutes. Put the sea bass in oven for about 25 minutes at the same temperature. Once cooked take the tray out of the oven and open the foils. So take your sea bass from the foil and serve still hot on plates, holding the slice of lemon and a sprig of rosemary for decoration.