Baked Sea Bass (Branzino Al Cartoccio) Recipe

• 1 x 2.7 3.5 kg sea bass scaled and cleaned (qv)
• 20 gm dry porcini reconstituted (qv) extra virgin olive oil sea salt and freshly grnd black pepper
• 1 x few large sprigs of fresh thyme
• 100 gm soft butter

1. Fillet the bass as described in the previous recipe.
2. Drain the porcini retaining their soaking water wash and dry.
3. Fry them in a Tbsp.
4. of the extra virgin olive oil for a few min then add in some of the carefully strained soaking water.
5. Season and cook together for a few min till soft.
6. Preheat the oven to 200-230C/400-450F/Gas 68.
7. Make six rectangles of doubled foil dull side out brush with oil and sprinkle with salt and pepper.
8. Place a fillet in the middle of one half of each piece of foil skin side down and put a few porcini a couple of small thyme sprigs and a knob of butter on top.
9. Moisten with a little of the porcini juices.
10. Fold the other half of the foil over and seal the edges to make a loose but airtight package.
11. Place the pkgs.
12. on a baking tray and bake in the oven for 10-12 min.
13. The foil will puff up.
14. Remove from the oven and rest for about 2 min before serving.
15. Variation: instead of dry porcini and tomatoes use sun dry tomatoes and trevise leaves and add in a Tbsp.
16. of extra virgin olive oil to each package.
17. The foil pkgs.
18. should be opened at the table to appreciate the smell of the steamed fish and mushrooms.
19. Serves 6

bass, porcini reconstituted, thyme, butter

Taken from cookeatshare.com/recipes/baked-sea-bass-branzino-al-cartoccio-75623 (may not work)