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"This is my second order for your oregano and
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- Sea Bass Baked In Baking Parchment
- (Branzino Al Cartoccio)
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Ingredients:
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- 2 and 1/4 lbs (1 kg) sea bass, spines trimmed, scaled and cleaned
- 1 onion, sliced into rings
2 spring onions, sliced
- 1 fresh rosemary sprig
2 garlic cloves
- 1 fresh flat-leaf parsley sprig, chopped
1 lemon, sliced, plus extra for serving
5 tablespoons dry white wine
- Extra virgin olive oil, for brushing and serving
Salt and pepper
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- Directions:
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- Preheat the oven to 200°C (400°F) Gas Mark 6.
Cut out a sheet of baking parchment and brush with olive oil.
Place the rosemary sprig and one of the garlic cloves in the cavity of the sea bass.
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- Season with salt and pepper.
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- Place the fish on the baking parchment.
Slice the remaining garlic.
Sprinkle the fish with the parsley.
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- Cover with the lemon slices, spring onions, onion rings and garlic slices.
Spoon the wine over the fish.
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- Fold over the baking parchment to enclose it completely, and seal the edges.
Place on a baking sheet and bake for about 15-18 minutes.
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- Serve with olive oil, lemon slices and salt. Serves 4.
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