Seabass Al Cartoccio (Recipe)


  • 1 Seabass 1- 1.5 kg
  • fresh rosemary
  • 2 garlic cloves
  • sea salt
  • extravergin olive oil
  • black pepper
  • 4-5 cherries tomatoes


Carefully wash the bass, open it to remove the entrails and scrape the scales.
Put in the belly rosemary, sliced ​​garlic, a few grains of salt and a drizzle of olive oil.
Cut a sheet of aluminum foil along a few inches more than the bass.
Place on aluminum foil a little olive oil, brush it carefully, then lay out the fish and grease it thoroughly on both sides.
Sprinkle with a grattugita of pepper and a pinch of salt.
Close the foil overlaying another aluminum foil and seal carefully around the edges.
Bake in a preheated oven at 200 ° C for 30 minutes. Extend to 40 minutes if cooking sea bass should be very large.
Serve immediately.


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