Baked Sea Bass (Branzino Al Cartoccio) Recipe

1. 1

   Fillet the bass as described in the previous recipe.

2. 2

   Drain the porcini retaining their soaking water wash and dry.

3. 3

   Fry them in a Tbsp.

4. 4

   of the extra virgin olive oil for a few min then add in some of the carefully strained soaking water.

5. 5

   Season and cook together for a few min till soft.

6. 6

   Preheat the oven to 200-230C/400-450F/Gas 68.

7. 7

   Make six rectangles of doubled foil dull side out brush with oil and sprinkle with salt and pepper.

8. 8

   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.

9. 9

   Moisten with a little of the porcini juices.

10. 10

    Fold the other half of the foil over and seal the edges to make a loose but airtight package.

11. 11

    Place the pkgs.

12. 12

    on a baking tray and bake in the oven for 10-12 min.

13. 13

    The foil will puff up.

14. 14

    Remove from the oven and rest for about 2 min before serving.

15. 15

    Variation: instead of dry porcini and tomatoes use sun dry tomatoes and trevise leaves and add in a Tbsp.

16. 16

    of extra virgin olive oil to each package.

17. 17

    The foil pkgs.

18. 18

    should be opened at the table to appreciate the smell of the steamed fish and mushrooms.

* Per serving · 4 servings · Values may vary.