Baked sea bass recipe And Books
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Baked sea bass recipe and books|
So you would like to know how to make Baked sea bass recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
baked sea bass
branzino al cartoccio
river cafe cook book
1 x 2.7 3.5 kg sea bass scaled and cleaned (qv)
20g dried porcini reconstituted (qv)
sea salt and freshly ground black pepper
a few large sprigs of fresh thyme
100g soft butter
Fillet the bass as described in the previous recipe.
Drain the porcini retaining their soaking water wash and dry.
Fry them in a tablespoon of the olive oil for a few minutes then add some of the carefully strained soaking water.
Season and cook together for a few minutes until soft.
Preheat the oven to 200230C/400450F/Gas 68.
Make six rectangles of doubled foil dull side out brush with oil and sprinkle with salt and pepper.
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.
Moisten with a little of the porcini juices.
Fold the other half of the foil over and seal the edges to make a loose but airtight package.
Place the packages on a baking tray and bake in the oven for 1012 minutes.
The foil will puff up.
Remove from the oven and rest for about 2 minutes before serving.
Variation: instead of dried porcini and tomatoes use sun dried tomatoes and trevise leaves and add a tablespoon of olive oil to each package.
The foil packages should be opened at the table to appreciate the smell of the steamed fish and mushrooms.
This Recipe Serves 6
We truly hope you will like this American recipe, and enjoy your tasty Baked sea bass recepie. Check out these great recipe books and learn how to make Baked sea bass!
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