Whole sea bass with cherry tomatoes and seafood baked in foil

Pour 200 ml extra-virgin olive oil into a pan, add the crushed garlic clove, dredge the bass in flour and season with salt and pepper.

Brown the bass on both sides, add mussels and clams, followed by porcini mushrooms, tomatoes, parsley, chopped basil, capers and black olives.

Pour white wine on top, cover with lid and bake in oven for about 15 minutes, then pour everything out onto parchment paper, pour over cognac, dip a brush into the beaten egg and seal the paper well, bake in the oven for another 10 minutes and then serve.


 


 

Ingredients for 2 persons
  • 1 kg sea bass
  • 100 g mussels
  • 100 g striped Venus clams
  • 300 g porcini mushrooms
  • 1 crushed clove of garlic
  • extra-virgin olive oil
  • 2 prawns
  • 200 g cherry tomatoes
  • 1 large glass of Friulan white wine
  • a handful of capers
  • Taggiasca olives
  • parsley
  • basil
  • cognac
  • salt and pepper to taste
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Whole sea bass with cherry tomatoes and seafood baked in foil