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Receta Baked Sea Bass (Branzino Al Cartoccio)
by Global Cookbook

Baked Sea Bass (Branzino Al Cartoccio)
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  Raciónes: 6

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

  1. Fillet the bass as described in the previous recipe.
  2. Drain the porcini retaining their soaking water wash and dry.
  3. 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.
  4. Season and cook together for a few min till soft.
  5. 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.
  6. 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.
  7. Moisten with a little of the porcini juices.
  8. Fold the other half of the foil over and seal the edges to make a loose but airtight package.
  9. Place the pkgs. on a baking tray and bake in the oven for 10-12 min.
  10. The foil will puff up.
  11. Remove from the oven and rest for about 2 min before serving.
  12. 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.
  13. The foil pkgs. should be opened at the table to appreciate the smell of the steamed fish and mushrooms.
  14. Serves 6