Sea bass baked in foil

Sea bass baked in foil is an easy to prepare second fish dish, perfect for a family dinner.

Today we are preparing a delicious baked sea bass in foil, which we will accompany with some potatoes, flavoring everything with aromatic herbs. This dish is really simple to make and saves time in the kitchen .

Furthermore, sea bass baked in foil is a light and refined dish, perfect for enhancing the delicate flavor of this fine fish. The "cartoccio" cooking technique allows you to keep all the aromas and nutritional properties of the ingredients intact , taking advantage of the steam that forms inside the sealed package. The fish is cooked in its own juice, together with a mix of aromatic herbs that enhance its flavour.

How to prepare the sea bass baked in foil recipe

If you are not very practical, we advise you to buy already cleaned fish: contact your trusted fishmonger. Alternatively, follow our guide on how to clean fish and you will discover that it is really simple.

1. Finely chop the chosen aromatic herbs . You can use a mixture of rosemary and parsley or just one of the two together with garlic . Use part of the mixture to season the inside of the fish together with salt and pepper.
2. On a baking tray lined with baking paper, distribute pieces of foil (or baking paper), which will form our parcels: with the lemon slices, form a sort of bed and place the fish on top, seasoning them with the remaining aromatic chopped part.
3. Drizzle with a drizzle of oil , add the white wine , salt and pepper again and close forming a parcel. If you use baking paper, seal the candy wrapper using kitchen twine.
4. Bake in a preheated oven at 190°C for 30 minutes.
5. Once cooking is finished, turn off the oven and serve the sea bass directly inside the foil: when you open it you will feel all the aromas released instantly.

You can enrich your second course by cooking potatoes together with the fish. To ensure the cooking times are equal, blanch them for 15 minutes in salted water or cut them into slices of no more than 4 mm. The idea of ​​adding cherry tomatoes cut in half is also excellent.

In this video you will find all the steps to make a recipe very similar to ours. As you can see, the aromas are free to choose and vary according to your tastes and what you have available.

Keep in mind that sea bass and sea bass are actually the same fish, belonging to the species Dicentrarchus labrax . The difference between the two names depends on the region and the dialect used. Sea bass is more widespread in central and southern Italy, especially in Lazio, Campania and Puglia; sea ​​bass is the most common term in northern Italy, particularly in regions such as Veneto, Friuli-Venezia Giulia and Lombardy.

Have you discovered the goodness of sea bass (or sea bass, if you prefer) and are you looking for other ideas? Try it in a salt crust or in the practical cooking in an air fryer .

Conservation

Sea bass baked in foil should be enjoyed at the moment. However, it can be kept for a day in the refrigerator, taking care to place it in a clean airtight container.

Read also

Baked sea bass