a bass made to post!
Thursday, October 7, 2010
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(in addition to bass, you choose the size)
celery;
basil
laurel
oregano;
salty capers;
fresh tomato;
black pepper;
lemon.
take note that I am not here to tell you the amount of ingredients needed,
regulator according to the size of the bass ..
Procedure: Wash, cleaned, scaled, gutted sea bass (or you or the fishmonger ..).
In a pan lined with a sheet of parchment paper over the bass and put in the belly of the fish put:
1-2 slices of lemon;
celery;
fresh tomatoes peeled,
peppercorns;
capers;
few leaves of mint;
some little children of basil.
course repeat all of these ingredients even out the bass, so that during cooking, the tomato sauce and spices give flavor and softness to the fish. Now close a little on the wax paper to wrap itself in the bass, so that the steam is retained as much as possible, and place in oven for 20-25 min . (for a bass 300 g) to 180
ps. I put the olive oil only to raw .. because the fish is already, in my opinion, a flavor that fat tends to be lighter with herbs and spices and, if the ideal is to put it at the end of cooking ..
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