Branzino al Cartoccio

Baked Sea Bass

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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