Branzino al Cartoccio

Sea Bass Baked in Foil

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
Great British Chefs 2

By Kit Chapman

Published 1995

  • About

Ingredients

  • sea bass, about 3–4 kg/6–8 lb, carefully scaled, cleaned and filleted
  • 20 g

Method

Place the sea bass fillets on a work surface, skin-side down, and run your hand over them very carefully to check for bones. Pull out any remaining bones with tweezers, then cut each fillet into 3 equal portions.

Drain the porcini, retaining their soaking water, rinse them and pat dry. Fry them in about 1 ta