Branzino al Cartoccio

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

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