Branzino al Cartoccio

Name: Branzino al Cartoccio (Baked Sea Bass)
Yield: Serves 6
Cuisine: Italian
Ingredients: olive oil; 20 g (¾ oz) dried porcini, reconstituted; 1 × 2.7 – 3.5 kg (6-8 lb) sea bass, scaled and cleaned; 100 g (4 oz) soft butter; a few large sprigs of fresh thyme; sea salt and freshly ground black pepper

Baked Sea Bass

Preparation info

Serves
6

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

The foil packages should be opened at the table to appreciate the smell of the steamed fish and mushrooms.

Ingredients

1 × 2.7 – 3.5 kg (6-8 lb) sea bass, scaled and cleaned
20 g (

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Fillet the bass as described in the previous recipe.

Drain the porcini, retaining their soaking water, wash and dry. Fry them in a tablespoon of the olive oil for a few minutes, then add some of the carefully strained soaking water. Season and cook together for a few minutes until soft.

Preheat the oven to