Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, sea bass with cherry tomatoes al cartoccio. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Sea Bass with cherry tomatoes al cartoccio is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Sea Bass with cherry tomatoes al cartoccio is something which I’ve loved my entire life. They’re fine and they look wonderful.
Find in your kitchen the cherry tomatoes, parsley (fresh or dry) and garlic cloves:). Cut the cherry tomatoes in half. Extra-virgin olive oil, for oiling pan and brushing fillets.
To begin with this recipe, we have to first prepare a few ingredients. You can have sea bass with cherry tomatoes al cartoccio using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Sea Bass with cherry tomatoes al cartoccio:
- Take 2 whole sea bass
- Get 2 garlic cloves
- Get 250 g cherry tomatoes
- Make ready Parsley
- Prepare Olive oil
- Make ready Salt
- Get 30 ml white wine(optional)
Drain the porcini retaining their soaking water wash and dry. Variation: instead of dry porcini and tomatoes use sun dry tomatoes and trevise leaves and add in a. Debone the sea bass and use the bones for your stock. Cook until the cherry tomatoes start caramelizing then glaze with white wine.
Instructions to make Sea Bass with cherry tomatoes al cartoccio:
- Find in your kitchen the cherry tomatoes, parsley (fresh or dry) and garlic cloves :). Cut the cherry tomatoes in half.
- Place the sea bass, cherry tomatoes, garlic cloves, parsley and salt on the strong foil, don't forget to previously add some olive oil to make a nice slippery bed….. add some more olive oil on top and the finally (optional) add 30ml of white wine…. if not, just drink it ;) why not!
- Close the "cartoccio" to allow the steam to stay in….. Place it in the preheated oven at 180 degrees for 25-30 mins.
- Ta'da…..!
- Enjoy! Buen provecho! :)
Cook the cavatelli in boiling water until it floats. Add the pasta to the pan with the cherry tomato. For this recipe, I have used a sea bass instead of a sea bream, plus capers, anchovies and lemon with a final garnish of parsley.try it! Merluzzo del Mediterraneo in Guazzetto di Olive, Capperi e Pomodori. Baked Sea Bass with Seafood Cartoccio Style.
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