- a large sea bass already gutted
- 250 g aubergines
- 250 g zucchini
- 250 g peppers
- 200 g cherry tomatoes
- 50 g fennel
- 50 g basil
- 40 g pine nuts
- 4 sheets of carasau bread
- extra virgin olive oil
For the sea bass recipe wrapped in carasau bread, peel the vegetables; remove the seeds from the peppers and cut everything roughly. Line a plate with parchment paper. Place the vegetables and season them with 2 tablespoons of oil and a few basil leaves. Bake at 200 ° C for 25 '. Remove from the oven and allow to cool. In the meantime, scale the sea bass and proceed with the pinning, i.e. the removal of the central bone.
Open the fish like a book by stretching the cut open to remove the intestines. Using a fish knife, remove the central bone, starting from the head of the fish towards the tail. Once the bone is completely removed, lift it up and cut it with scissors. Flavor 300 g of warm water with a sprig of chopped fennel. Arrange the sheets of carasau bread on a baking tray lined with parchment paper and wet them evenly with a few tablespoons of fennel water.
Add salt and let it rest for 5-8 '. Chop 40 g of basil and 40 g of fennel with pine nuts; distribute the mince on the fish pulp and put it back together. Line another pan with parchment paper, place a sheet of softened carasau on it and arrange the fish on it. Roughly chop the rest of the carasau and with the pieces obtained completely coat the part of the fish that has remained uncovered, leaving the head and tail out. Brush the sea bass wrapped in carasau with oil and bake at 180 ° C for 45-50 '. Serve warm, with the vegetables in the oven.
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