Sea bass in aluminium foil

Branzino al cartoccio

Ingredients 4 persons

4 sea bass cleaned (ask the fishmonger: guts out and scales down)

Olive oil

Pepper and salt

4 sprigs rosemary

4 sprigs of thyme

4 sprigs of chives

some sage and basil leaves

2 lemons

Aluminum foil

Baking tray for the oven

🕐 20🔪30-35⏱️ 👩🏼‍🍳

1. Preheat the oven to 180 degrees.

2. Prepare pieces of aluminum foil more than 2x the size of each fish.

3. Rinse the sea bass and pat them dry well.

4. Put a sprig of all the herbs in the 'belly' of the fish.

5. Pour some olive oil over each fish and give it a good deal of salt and pepper from the mill.

6. Place each fish on a substantial piece of aluminum foil and place the lemon slices (3-4 of them) on the fish.

7. Now fold the foil over the fish and twist the ends tightly so that no moisture can escape.

8. When all the fish are ready: place them on a baking tray and slide them into the oven. Depending on the size of the fish, bake for about 30-35 minutes.

9. After the cooking time, carefully unfold the foil (the steam can be very hot) and place each fish with the lemons on a plate. Everyone can fillet their own fish at the table. If this is inconvenient, you can also fillet the fish individually at the table for your guests.

👉🏽 Filleting fish seems complicated, but it is very easy. First, remove the head. Be careful because just below head is another delicious piece of fish. You put a spatula with the long side on the backbone and remove 1/4 of the fish. Do the same with the other "top. Now you can take out the whole like including tail. Be sure to slide off the bones on back and belly of the fish first. Then you can take out the bottom pieces of the fish as well. With a whole fish, always make sure there are no bones left behind.

👉🏽 Sea bass is delicious with some baked potatoes with it. But you can actually give it lots of vegetables, such as stewed fennel.