- 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.