SeaBass baked in foil



  1. Lavare il basilico, asciugarlo e tritarlo.Wash the basil, dry and chop.
  2. Dip the tomatoe in boiling water, peel it, remove seeds and chop.
  3. Peel the garlic and shallot. Crush the garlic and chop the shallot
  4. Gather the ingredients in a bowl, add salt and pepper.
  5. Allow to macerate in emulsified oil and vinegar  for 24 hours in the refrigerator


  1. Clean the seabass, flake and fillet
  2. Diliscare fillets and wash them. Dry
  3. Lay each fillet in an aluminum foil
  4. Season with a bit of bay leaf, a slice of orange, a slice of lemon and 1 basil leaf
  5.  Salt
  6. Pepper
  7. Close the foil leaving some space to allow moisture to circulate
  8. Put in oven at 200 ° C for 20 minutes
  9. Remove the fillets in foil
  10. Drizzle with the sauce

The SeaBass (called Branzino in the North of Italy) is a freshwater fish. The tasty and white meat  make it a valuable fish. Before buying fish, always check the freshness!

by PESCE di Mare – ricette della tradizione marinara Edizioni del Baldo


  • 1 spigola
  • 1 arancia
  • 1 limone
  • 1 pomodoro
  • olio extravergine di oliva
  • 1/2 scalogno
  • aceto di vino bianco
  • 1 spicchio di aglio
  • 2 foglie di alloro
  • sale q.b
  • quattro foglie di basilico
  • pepe q.b