Selonda Sea Bass Recipe

Sea Bass with Sun-Dried Tomatoes

SELONDA Sea Bass ("Branzino", "Loup de Mer") with Sun-Dried Tomatoes

Ingredients for 4 people:

  • 4 SELONDA Sea Bass 400-600g

  • baking paper

  • 8 cloves of garlic

  • 4 bunches of celery

  • dried tomatoes

  • salt

  • pepper

     

Execution

  1. Cut the baking paper into 4 large square pieces and brush them with a little olive oil.

  2. Spread dried tomatoes on every piece of baking paper.

  3. Rinse the (de-scaled, gilled and gutted) Sea Bass. Sprinkle salt and pepper on the outside of the inside the Sea Bass.

  4. Place one Sea Bass on top of the dried tomatoes on each piece of baking paper.

  5. Place in the belly of each Sea Bass 2 cloves of garlic and a bunch of celery.

  6. Sprinkle olive oil onto the Sea Bass.

  7. Spread dried tomatoes on top of each Sea Bass.

  8. Fold each piece of baking paper like a package wrapping inside the Sea Bass.

  9. Place the four "packages" with the opening facing down on an oiled baking pan.

  10. Sprinkle a little water on each "package" so that they do not burn.

  11. Bake for approximately 30 minutes at 200 degrees Celsius in a pre-heated oven.

  12. Serve immediately.