Ispnott moħmi, riċetta faċli u fit-togħma

Hemm baked sea bass it is a delicate, tasty and very healthy fish dish. The sea bass is also known by the name of European bass and it is a fish from our Mediterranean Sea. Very simple to cook, suitable for feeding adults and children, it has a white, firm and tasty meat. Cooking sea bass en papillote is simple: just arrange the ingredients on the pan, season and let our home oven do the rest! There foil cooking it will leave the fish meat very soft, thanks to the tomato juices and the oil which will remain trapped inside the foil, giving the dish an exceptional aroma and taste. In the recipe we explain you step by step how to clean fishbut you can get a fish already cleaned from your trusted fish shop.

Ingredjenti għal for 2 people

  • Sea bass: 600 g
  • Cherry tomatoes: 10
  • Black olives: 40 g
  • Salted capers: 20 g
  • Garlic cloves: 2
  • Żejt Evo: għat-togħma
  • Melħ fin: għat-togħma
  • Preparazzjoni: minuti 10
  • Tisjir: minuti 40
  • Totali: minuti 50
  • Kaloriji: 150 kaloriji/100 g

Preparazzjoni

1

Place the sea bass on a cutting board. First of all, proceed to remove the scales with a knife: pass the blade of the knife over the surface of the fish, from the tail to the head, until you have eliminated most of the scales.

2

Then make a clean and deep cut in the belly of the fish, from the hole you find near the ventral fin up to the head, to remove the innards.

3

Remove the fins by cutting them carefully.

4

Cut the cherry tomatoes in half, rinse the salt from the capers, peel the garlic cloves.

5

Arrange a sheet of aluminum foil on a low baking sheet and, just above it, a sheet of baking paper.

6

On the parchment paper, pour two rounds of EVO oil, the salt, the garlic and a part of the chopped tomatoes, capers and olives.

7

Place the cleaned fish on the tray. Sprinkle with the remaining cherry tomatoes, capers and olives. Salt the fish and sprinkle with another two rounds of extra virgin olive oil.

8

Wrap the sea bass and the sauce in the baking paper and aluminum foil, rolling up the two edges as if to form a candy, to ensure even cooking of the sea bass.

9

Aħmi f'forn statiku imsaħħan minn qabel f'200° għal 40 minuta.

10

When cooked, open the foil and serve while still piping hot.

aċċessorji

  • Trej tal-ħami
  • Karta tal-ħami
  • Aluminum foil (also called silver paper)
  • Sikkina qawwija
  • Cutting board or countertop

Pariri u pariri

Self you have never cleaned a fish or you don’t feel like doing it, you can ask your trusted fishmonger to clean it beforehand.

The EVO oil in cooking is optional: for a result eħfef you can omit it and add a drizzle raw, after cooking.

When the sea bass is halfway through the cooking time, you can turn the foil to make sure that the inside is cooked evenly.

If you don’t have the security that fish is well cookedalso due to the size of the bass, you can insert a fork in the belly: if the meat detaches easily from the skin, then your fish is ready. If, on the other hand, it still bears traces of blood, close the bag and continue cooking for a few more minutes.

You can prepare a sea bass for dinner, choosing smaller specimens, and serving it directly in foil.

Once cooked, you can keep your sea bass in foil għal jumejn in the refrigerator, preferably already deboned.

Ingredjenti għal for 2 people

  • Sea bass: 600 g
  • Cherry tomatoes: 10
  • Black olives: 40 g
  • Salted capers: 20 g
  • Garlic cloves: 2
  • Żejt Evo: għat-togħma
  • Melħ fin: għat-togħma
  • Preparazzjoni: minuti 10
  • Tisjir: minuti 40
  • Totali: minuti 50
  • Kaloriji: 150 kaloriji/100 g
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Philip Owell

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