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1
Fillet the bass as described in the previous recipe.
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2
Drain the porcini retaining their soaking water wash and dry.
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3
Fry them in a Tbsp.
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4
of the extra virgin olive oil for a few min then add in some of the carefully strained soaking water.
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5
Season and cook together for a few min till soft.
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6
Preheat the oven to 200-230C/400-450F/Gas 68.
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7
Make six rectangles of doubled foil dull side out brush with oil and sprinkle with salt and pepper.
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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.
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9
Moisten with a little of the porcini juices.
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10
Fold the other half of the foil over and seal the edges to make a loose but airtight package.
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11
Place the pkgs.
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12
on a baking tray and bake in the oven for 10-12 min.
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13
The foil will puff up.
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14
Remove from the oven and rest for about 2 min before serving.
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15
Variation: instead of dry porcini and tomatoes use sun dry tomatoes and trevise leaves and add in a Tbsp.
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16
of extra virgin olive oil to each package.
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17
The foil pkgs.
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18
should be opened at the table to appreciate the smell of the steamed fish and mushrooms.
