Sea Bass in Cartoccio Quick and easy recipe – Gordon Ramsay’s version

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Sea bass baked in foil, Cooking fish in foil, which is very simple to do, is often underestimated, yet it should be preferred as it preserves most of the nutritional properties of the food. It is also recommended in low-calorie diets as it is possible to cook food without seasoning. This type of cooking is used most often to cook fish (generally sea bream, sea bass and salmon), but pasta and vegetable first courses can also be cooked. The flavor will be light, similar to boiling but with greater taste as it is not dispersed in water. The foil can be formed from a sheet of aluminum foil, or parchment paper (to be preferred). If you opt for parchment paper, it is spectacular and practical to serve the food still in the foil.

Ingredients for 1 person

  • 1 medium sized sea bass
  • a clove of garlic
  • one or two lemons
  • thyme
  • parsley
  • salt and pepper

VIDEO RECIPE

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How to prepare the Sea Bass al Cartoccio

Prepare all the ingredients on the work surface.

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Sea Bass with Cartoccio

After having scaled and cut the sea bass on the belly and eliminated the entrails (an operation that can be carried out already in the fish shop), cut all the fins

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Sea Bass with Cartoccio

rinse the inside and the outside of the fish and stuff with 2 half slices of lemon, a sprig of thyme, a little parsley, a little salt, pepper, a clove of garlic and a drizzle of oil.

place the fish on a sheet of parchment paper, add another one on top and fold the ends on themselves, sealing well (if the fish is small you can also use only 1 sheet of parchment paper and wrap it and close it like a candy). WATCH THE VIDEO QU

Remove from the oven, open the foil and serve leaving the sheet of parchment paper. Add a few fresh slices of lemon removing those present in cooking.

And your sea bass baked in foil is ready. Enjoy your meal! If you love sauces, accompany the fish with the Greek Tzatziki sauce or with a mayonnaise without eggs.

WINE PAIRING: Traminer or Reasling Renano.

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

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Enjoy your meal!

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