Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, sea bass with cherry tomatoes al cartoccio. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Sea Bass with cherry tomatoes al cartoccio is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Sea Bass with cherry tomatoes al cartoccio is something which I’ve loved my whole life.
Great recipe for Sea Bass with cherry tomatoes al cartoccio. Sunday treat! for my loved one to make him feel a bit at home ;). Neapolitans love fish with "pomodorini" (tomatoes) of course! :) A very simple, quick and delicious recipe to treat your loved one or just to treat yourself!
To begin with this recipe, we have to first prepare a few ingredients. You can cook sea bass with cherry tomatoes al cartoccio using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sea Bass with cherry tomatoes al cartoccio:
- Take 2 whole sea bass
- Get 2 garlic cloves
- Make ready 250 g cherry tomatoes
- Get Parsley
- Make ready Olive oil
- Get Salt
- Prepare 30 ml white wine(optional)
The key to most (if not all) seafood recipes is not to overcook the fish. The ingredients olives, tomatoes and garlic are typical flavours from the South of France, and many cuisines in the region. Sea bass fillet, slow braised wrapped in parchment paper Mediterranean-style, served with vegetable stew and a drizzle of chardonnay wine. In the past, ingredients such as seafood and meat were usually slow-cooked - braised in a clay pot, wrapped in grape leaves or covered with salt for the best taste.
Instructions to make Sea Bass with cherry tomatoes al cartoccio:
- Find in your kitchen the cherry tomatoes, parsley (fresh or dry) and garlic cloves :). Cut the cherry tomatoes in half.
- Place the sea bass, cherry tomatoes, garlic cloves, parsley and salt on the strong foil, don't forget to previously add some olive oil to make a nice slippery bed….. add some more olive oil on top and the finally (optional) add 30ml of white wine…. if not, just drink it ;) why not!
- Close the "cartoccio" to allow the steam to stay in….. Place it in the preheated oven at 180 degrees for 25-30 mins.
- Ta'da…..!
- Enjoy! Buen provecho! :)
Gabriel Thompson's branzino from his new cookbook, Downtown Italian, written with Katherine Thompson and Joe Campanale, is as simple as it is sophisticated, and delivers his trademark clean, bold, bright flavor. Branzino fillets are laid over what is essentially a fregola (tiny, toasted balls of semolina pasta) and tomato salad, doused with olive oil, wrapped in parchment packets, and baked. This is a deliciously easy, Italian-style, baked fish dish. Sea bass is served on a bed of roasted potatoes with garlic, rosemary, cherry tomatoes and olives. If it starts to become dry while cooking, add a few drops of white wine.
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