Sea Bass en Papillote with Cherry Tomatoes and Basil

La storia di questo piatto

Branzino al cartoccio is a dish of Italian summer and sea, a quiet gesture in which fish, tomato and basil are simply allowed to meet. It makes no claim to ancient tradition: it is the kind of home cooking that trusts the freshness of its few ingredients and lets them speak.

Ingredienti

• 800 g Whole sea bass, cleaned
• 300 g Fresh datterini cherry tomatoes
• 20 leaves Fresh basil
• 4 tablespoons Extra virgin olive oil
• 1 piece Organic lemon
• 2 cloves Garlic
• 5 g Sea salt
• 2 pinches Ground black pepper
• 2 sheets Parchment paper

Preparazione

1. Preheat the oven to 200°C in static mode. Check that the sea bass is scaled and gutted, rinse it quickly and pat it thoroughly dry, both outside and inside the cavity, with kitchen paper. Wash the lemon, discard the two bitter ends and slice it thinly. Cut the garlic into thin slivers and divide the basil leaves into two small piles, tearing them by hand.
2. Prepare a single parcel: cross the two sheets of parchment paper over each other to create a wide, sturdy base, and place them on a baking tray. In the center, arrange half of the cherry tomatoes, lightly crushing them with your fingers so they release some juice. Season them with a pinch of the salt set aside.
3. Lay the sea bass on the bed of tomatoes. Salt the fish with the remaining salt and pepper it inside and out, then fill the cavity with some of the lemon slices, the garlic and the first half of the basil.
4. Scatter the remaining cherry tomatoes around and over the fish, then drizzle the extra virgin olive oil over everything. Add the remaining basil and place the leftover lemon slices on top, skin included: organic lemon gives aroma precisely through its zest.
5. Close the parcel by bringing the edges of the paper together and folding them with tight double folds; if you wish, secure it with kitchen twine or wrap the outside with a sheet of foil. Leave some air inside so the steam can circulate and cook the fish. Place the tray on the middle rack of the oven and bake for 26 minutes at 200°C. The fish is ready when the flesh separates easily from the bone (internal temperature about 58–60°C) and the parcel is puffed up.
6. Take the parcel out of the oven and bring it to the table. Open it with scissors or a sharp knife, keeping your face and hands away from the steam, which is scalding hot. Taste and adjust the salt if needed, then serve immediately, with the cherry tomato and oil juices pooled at the bottom.