Sea Bass Baked In A Parcel
(Branzino Al Cartoccio)
Ingredients:
Extra virgin olive oil, for brushing and serving
1 fresh rosemary sprig
2 garlic cloves
2 and 1/4 lb (1 kg) sea bass, spines trimmed, scaled and cleaned
1 fresh flat-leaf parsley sprig, chopped
1 lemon, sliced, plus extra for serving
1 onion, sliced into rings
2 spring onions, sliced
5 tablespoons dry white wine
Salt and pepper
Directions:
Preheat the oven to 200°C (400°F) Gas Mark 6.
Cut out a sheet of baking parchment and brush with olive oil.
Place the rosemary sprig and one of the garlic cloves in the cavity of the sea bass, season with salt and pepper and place the fish on the baking parchment.
Slice the remaining garlic.
Sprinkle the fish with the parsley and cover with the lemon slices, onion rings, spring onions and garlic slices.
Spoon the wine over the fish, fold over the baking parchment to enclose it completely, and seal the edges.
Place on a baking sheet and bake for 15 minutes. Serve with olive oil, lemon slices and salt. Serves 4.