SAUCE
- Lavare il basilico, asciugarlo e tritarlo.Wash the basil, dry and chop.
- Dip the tomatoe in boiling water, peel it, remove seeds and chop.
- Peel the garlic and shallot. Crush the garlic and chop the shallot
- Gather the ingredients in a bowl, add salt and pepper.
- Allow to macerate in emulsified oil and vinegar for 24 hours in the refrigerator
BRANZINO/SEABASS
- Clean the seabass, flake and fillet
- Diliscare fillets and wash them. Dry
- Lay each fillet in an aluminum foil
- Season with a bit of bay leaf, a slice of orange, a slice of lemon and 1 basil leaf
- Salt
- Pepper
- Close the foil leaving some space to allow moisture to circulate
- Put in oven at 200 ° C for 20 minutes
- Remove the fillets in foil
- 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 www.edizionidelbaldo.it