Ingredients
-
2 Sea bassaround 500-600 g/each
-
2 Spring onion
-
1 Lemon
-
1-2 cloves Garlic
-
Rosemary
-
Parsley
-
White winedry
-
Extra virgin olive oil
-
Salt
-
Pepperblack
Directions
A healthy and tasty fish second course that is very quick to prepare: It is Branzino al cartoccio, scented with herbs, with lemon and fresh spring onion. Ready in the oven in just 20 minutes and without the need for pots or pans. For a quick-to-prepare, great-tasting dinner.
With the recipe for Branzino al cartoccio, we bring you a quick and easy recipe for an excellent baked fish second course. Sea bass is a popular fish for its lean, firm flesh with a recognizable but delicate flavor.
Baking it in foil, which is simple and light, allows the fish’s cooking juices to be retained inside the foil itself, keeping the meat particularly soft. It has the double advantage of being very quick in execution and of not requiring a container: a sheet of baking paper for further protection, under the foil, will preserve the plate. A cooking mode also suitable for meat, such as Veal Roulade in foil and vegetables.
Enrich the foil with your favorite flavorings; we chose the classics, with lemon and fresh spring onions. Season the fish with an excellent raw extra virgin oil after cooking, so the sea bass will be even lighter and more digestible. A dish suitable for Sunday lunch with the family or dinner with friends.
Steps
|
1
Done
|
To prepare Branzino al cartoccio lay the cleaned, washed and stuffed fish on a sheet of aluminum foil with a sprig of rosemary, a clove of garlic, salt and pepper. Scatter some chopped parsley, lemon slices, the chopped spring onions and garlic slices on the outside. |
|
2
Done
|
Sprinkle with half a glass of white wine and close the foil. Place the foil on the oven tray, covered with the foil, and transfer to a hot oven at 200°C (392°F). Bake for 15 to 20 minutes. Remove from the oven, open the foil carefully because of the steam that will come out, and serve the Branzino al cartoccio with a drizzle of oil to taste. |
