{"id":24471,"date":"2022-11-25T20:03:39","date_gmt":"2022-11-25T20:03:39","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/baked-sea-bass-easy-and-tasty-recipe\/"},"modified":"2022-11-25T20:03:39","modified_gmt":"2022-11-25T20:03:39","slug":"baked-sea-bass-easy-and-tasty-recipe","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/baked-sea-bass-easy-and-tasty-recipe\/","title":{"rendered":"Baked sea bass, easy and tasty recipe"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<h1 class=\"elementor-heading-title elementor-size-default\">Baked sea bass, easy and tasty recipe<\/h1>\n<p><\/p>\n<div class=\"elementor-widget-container\">\n<p>There <strong>baked sea bass<\/strong> it is a delicate, tasty and very healthy fish dish.  The sea bass is also known by the name of <em>European bass<\/em> and it is a fish from our Mediterranean Sea.  Very simple to cook, suitable for feeding adults and children, it has a white, firm and tasty meat.  Cooking sea bass en papillote is simple: just arrange the ingredients on the pan, season and let our home oven do the rest!  There <strong>foil cooking<\/strong> it will leave the fish meat very soft, thanks to the tomato juices and the oil which will remain trapped inside the foil, giving the dish an exceptional aroma and taste.  In the recipe we explain you step by step <strong>how to clean fish<\/strong>but you can get a fish already cleaned from your trusted fish shop.<\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>for 2 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Sea bass: 600 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Cherry tomatoes: 10<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Black olives: 40 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salted capers: 20 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Garlic cloves: 2<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Evo oil: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Fine salt: to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>10 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>40 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>50 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>150 calories\/100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"envireit-recipes-instructions\">\n<div class=\"envireit-recipe-instructions\">\n<h2>Preparation<\/h2>\n<div class=\"step step-1\"><span class=\"stepcount\">1<\/span><\/p>\n<p>Place the sea bass on a cutting board.  First of all, proceed to remove the scales with a knife: pass the blade of the knife over the surface of the fish, from the tail to the head, until you have eliminated most of the scales.<\/p>\n<\/div>\n<div class=\"step step-2\"><span class=\"stepcount\">2<\/span><\/p>\n<p>Then make a clean and deep cut in the belly of the fish, from the hole you find near the ventral fin up to the head, to remove the innards.<\/p>\n<\/div>\n<div class=\"step step-3\"><span class=\"stepcount\">3<\/span><\/p>\n<p>Remove the fins by cutting them carefully.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/11\/Baked-sea-bass-easy-and-tasty-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/11\/Baked-sea-bass-easy-and-tasty-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-4\"><span class=\"stepcount\">4<\/span><\/p>\n<p>Cut the cherry tomatoes in half, rinse the salt from the capers, peel the garlic cloves.<\/p>\n<\/div>\n<div class=\"step step-5\"><span class=\"stepcount\">5<\/span><\/p>\n<p>Arrange a sheet of aluminum foil on a low baking sheet and, just above it, a sheet of baking paper. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/11\/1669406619_105_Baked-sea-bass-easy-and-tasty-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/11\/1669406619_105_Baked-sea-bass-easy-and-tasty-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-6\"><span class=\"stepcount\">6<\/span><\/p>\n<p>On the parchment paper, pour two rounds of EVO oil, the salt, the garlic and a part of the chopped tomatoes, capers and olives. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/11\/1669406619_213_Baked-sea-bass-easy-and-tasty-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/11\/1669406619_213_Baked-sea-bass-easy-and-tasty-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-7\"><span class=\"stepcount\">7<\/span><\/p>\n<p>Place the cleaned fish on the tray.  Sprinkle with the remaining cherry tomatoes, capers and olives.  Salt the fish and sprinkle with another two rounds of extra virgin olive oil. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/11\/1669406619_709_Baked-sea-bass-easy-and-tasty-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/11\/1669406619_709_Baked-sea-bass-easy-and-tasty-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-8\"><span class=\"stepcount\">8<\/span><\/p>\n<p>Wrap the sea bass and the sauce in the baking paper and aluminum foil, rolling up the two edges as if to form a candy, to ensure even cooking of the sea bass. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/11\/1669406619_780_Baked-sea-bass-easy-and-tasty-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/11\/1669406619_780_Baked-sea-bass-easy-and-tasty-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-9\"><span class=\"stepcount\">9<\/span><\/p>\n<p>Bake in a preheated static oven at 200\u00b0 for 40 minutes.<\/p>\n<\/div>\n<div class=\"step step-10\"><span class=\"stepcount\">10<\/span><\/p>\n<p>When cooked, open the foil and serve while still piping hot. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/11\/1669406619_166_Baked-sea-bass-easy-and-tasty-recipe.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/11\/1669406619_166_Baked-sea-bass-easy-and-tasty-recipe.jpg\" alt=\"\">\n<\/picture><\/div>\n<\/div>\n<\/section>\n<p class=\"has-medium-font-size\"><strong>Accessories<\/strong><\/p>\n<ul>\n<li>Baking tray<\/li>\n<li>Baking paper<\/li>\n<li>Aluminum foil (also called silver paper)<\/li>\n<li>Sharp knife<\/li>\n<li>Cutting board or countertop<\/li>\n<\/ul>\n<p class=\"has-medium-font-size\"><strong>Advice and tips<\/strong><\/p>\n<p>Self <strong>you have never cleaned a fish<\/strong> or you don&#8217;t feel like doing it, you can ask your trusted fishmonger to clean it beforehand.<\/p>\n<p>The EVO oil in cooking is optional: for a result <strong>lighter<\/strong> you can omit it and add a drizzle raw, after cooking.<\/p>\n<p>When the sea bass is halfway through the cooking time, you can turn the foil to make sure that the inside is cooked evenly.<\/p>\n<p>If you don&#8217;t have the security that fish <strong>is well cooked<\/strong>also due to the size of the bass, you can <strong>insert a fork<\/strong> in the belly: if the meat detaches easily from the skin, then your fish is ready.  If, on the other hand, it still bears traces of blood, close the bag and continue cooking for a few more minutes.<\/p>\n<p>You can prepare a sea bass for dinner, choosing smaller specimens, and serving it directly in foil.<\/p>\n<p>Once cooked, you can keep your sea bass in foil <strong>for two days<\/strong> in the refrigerator, preferably already deboned.<\/p>\n<\/p><\/div>\n<p><\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>for 2 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Sea bass: 600 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Cherry tomatoes: 10<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Black olives: 40 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salted capers: 20 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Garlic cloves: 2<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Evo oil: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Fine salt: to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>10 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>40 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>50 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i> 150 calories\/100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"<p>Baked sea bass, easy and tasty recipe There baked sea bass it is a delicate, tasty and very healthy fish dish. The sea bass is also known by the name of European bass and it is a fish from our Mediterranean Sea. Very simple to cook, suitable for feeding adults and children, it has a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":24472,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[127],"tags":[91,129,90,130,133],"class_list":["post-24471","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-of-the-sea-second-courses","tag-italian-kitchen","tag-italian-second-courses","tag-recipes","tag-second-courses","tag-second-courses-of-the-sea","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Baked sea bass, easy and tasty recipe - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-sea-second-courses\/baked-sea-bass-easy-and-tasty-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baked sea bass, easy and tasty recipe - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Baked sea bass, easy and tasty recipe There baked sea bass it is a delicate, tasty and very healthy fish dish. The sea bass is also known by the name of European bass and it is a fish from our Mediterranean Sea. 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