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Recipe Mediterranean Sea Bass


a bass, a copper onion, cherry tomatoes, parsley, pepper, pitted black olives, extra virgin olive oil


We clean and evisceriamo sea bass, then you stretch it on a sheet of baking paper (alternatively, we can also use the foil from the kitchen) and we pass to the preparation of the sauce. I browse the onion, cut into thin slices and distribute both below, which over the fish, cut the tomatoes in half so that during cooking cede the acid component to the bass and keep moist, add the coarsely chopped parsley, salt, a pinch of pepper and stretch it over the olives. At this point we pour a little olive oil, close our foil, we put it inside the pan, and inform for about 30 minutes at a temperature of 180 °.

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