Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sea bass with cherry tomatoes al cartoccio. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Chef Marou is back with his signature recipe. Here's one that you must definitely try at home. Our signature dish, Sea Bass al Cartoccio.
Sea Bass with cherry tomatoes al cartoccio is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Sea Bass with cherry tomatoes al cartoccio is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sea bass with cherry tomatoes al cartoccio using 7 ingredients and 5 steps. Here is how you can achieve it.
Ingredients - Sea Bass with cherry tomatoes al cartoccio:
- Prepare 2 whole sea bass
- Take 2 garlic cloves
- Get 250 g cherry tomatoes
- Take Parsley
- Get Olive oil
- Prepare Salt
- Prepare 30 ml white wine(optional)
Fillet the bass as described in the previous recipe. 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. Stir in the cherry tomatoes and season to taste with the salt and pepper.
Sea Bass with cherry tomatoes al cartoccio process:
- 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! :)
Oil a large ridged grilling pan and heat it over medium-high heat. Brush the sea bass on both sides with oil and season with the salt and pepper. Together with the freshness of cherry tomatoes, olives, spring onion, basil, Lingurian extra virgin olive oil and Amalfi lemon zest, the delicate taste of Chef Allan put on a show for the Chilean Sea Bass al Cartoccio. Served with Cannellini beans mixed with pesto sauce, Chef Allan gently took out a slab of. Trova immagini stock HD a tema Raw Sea Bass Cherry Tomatoes Asparagus e milioni di altre foto, illustrazioni e contenuti vettoriali stock royalty free nella vasta raccolta di Shutterstock.
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