Food recipes
BAKED SEA BASS
Branzino al forno Salt and freshly ground black pepper To taste 7 oz. (200 g) potatoes, Peeled and minimize into wedges 2 complete sea bass, about 1 1/3 kilos. (500 to 600 g) each and every, Filleted 20 small black ol...
Branzino al forno
Salt and freshly ground black pepper
To taste
7 oz. (200 g) potatoes,
Peeled and minimize into wedges
2 complete sea bass, about
1 1/3 kilos. (500 to 600 g) each and every,
Filleted
20 small black olives, if possible
Taggiasca
2 oz. (80 g) salt-packed capers,
Rinsed perfectly and drained
4 sprigs fresh rosemary
4 new sage leaves
1/3 cup moreover 1 1/2 tbsp. (100 ml)
Additional-virgin olive oil
1 tbsp. (4 g) chopped fresh new parsley
Deliver a high pot of salted water to a boil and cook the potatoes
For 5 minutes; drain.
In the meantime, warm the oven to 350°F (175°C).
House 4 parchment squares on a operate appear. Divide the fish
Fillets in between the parchment squares and time with salt and
Pepper. Unfold the olives, capers, and potato wedges above the
Sea bass. top each fillet with the rosemary and sage. Drizzle with
The oil and fold the parchment around the fish, folding and crimping
The edges tightly to seal and enclose the filling extensively.
Wrap the paper packets independently in aluminum foil and bake
For 12 to 15 minutes. serve the sea bass fillets with a sprinkling
Of parsley.
Salt and freshly ground black pepper
To taste
7 oz. (200 g) potatoes,
Peeled and minimize into wedges
2 complete sea bass, about
1 1/3 kilos. (500 to 600 g) each and every,
Filleted
20 small black olives, if possible
Taggiasca
2 oz. (80 g) salt-packed capers,
Rinsed perfectly and drained
4 sprigs fresh rosemary
4 new sage leaves
1/3 cup moreover 1 1/2 tbsp. (100 ml)
Additional-virgin olive oil
1 tbsp. (4 g) chopped fresh new parsley
Deliver a high pot of salted water to a boil and cook the potatoes
For 5 minutes; drain.
In the meantime, warm the oven to 350°F (175°C).
House 4 parchment squares on a operate appear. Divide the fish
Fillets in between the parchment squares and time with salt and
Pepper. Unfold the olives, capers, and potato wedges above the
Sea bass. top each fillet with the rosemary and sage. Drizzle with
The oil and fold the parchment around the fish, folding and crimping
The edges tightly to seal and enclose the filling extensively.
Wrap the paper packets independently in aluminum foil and bake
For 12 to 15 minutes. serve the sea bass fillets with a sprinkling
Of parsley.