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Ingredientes
- 1 x 2.7 3.5 kg sea bass scaled and cleaned (qv)
- 20 gm dry porcini reconstituted (qv) extra virgin olive oil sea salt and freshly grnd black pepper
- 1 x few large sprigs of fresh thyme
- 100 gm soft butter
Direcciones
- Fillet the bass as described in the previous recipe.
- Drain the porcini retaining their soaking water wash and dry.
- Fry them in a Tbsp. of the extra virgin olive oil for a few min then add in some of the carefully strained soaking water.
- Season and cook together for a few min till soft.
- Preheat the oven to 200-230C/400-450F/Gas 68. Make six rectangles of doubled foil dull side out brush with oil and sprinkle with salt and pepper.
- Place a fillet in the middle of one half of each piece of foil skin side down and put a few porcini a couple of small thyme sprigs and a knob of butter on top.
- Moisten with a little of the porcini juices.
- Fold the other half of the foil over and seal the edges to make a loose but airtight package.
- Place the pkgs. on a baking tray and bake in the oven for 10-12 min.
- The foil will puff up.
- Remove from the oven and rest for about 2 min before serving.
- Variation: instead of dry porcini and tomatoes use sun dry tomatoes and trevise leaves and add in a Tbsp. of extra virgin olive oil to each package.
- The foil pkgs. should be opened at the table to appreciate the smell of the steamed fish and mushrooms.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 6 servings | |
| Calories 120 | |
| Calories from Fat 119 | 99% |
| Total Fat 13.52g | 17% |
| Saturated Fat 8.56g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 96mg | 4% |
| Potassium 4mg | 0% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.14g | 0% |
