Feast on Italian-style sea bass baked in a package
We’re going to tell it to you straight. If you don’t like Italian food, you’re no friend of ours. Mountains of pasta, cheese-covered vegetables, moreish desserts … what’s not to like? First published in Italy in 1950, The Silver Spoon is a renowned collection of such recipes, gathered from homes and restaurants all over the country. Phaidon has translated this wonderful collection of recipes into English, which continually grows through The Silver Spoon series. The latest instalment is Quick and Easy Italian Recipes, featuring 100 recipes that can be cooked in 30 minutes or less from the original The Silver Spoon book, such as this recipe for sea bass baked in a package. Mangia, mangia!
INGREDIENTS
olive oil, for brushing and serving
1 rosemary sprig
2 cloves garlic
1 (1-kg) sea bass, spines trimmed, scaled, and cleaned
1 flat-leaf parsley sprig, chopped
1 lemon, sliced, plus extra for serving
1 onion, sliced into rings
2 spring onions, sliced
5 tablespoons dry white wine
salt and pepper
TO MAKE
Preheat the oven to 200°C. Cut out a sheet of baking paper and brush with olive oil.
Put the rosemary sprig and one of the garlic cloves in the cavity of the sea bass, season with salt and pepper, and place the fish on the baking paper. Slice the remaining garlic.
Sprinkle the fish with the parsley and cover with the lemon slices, onion rings, spring onions and garlic slices. Spoon the wine over the fish, fold over the baking paper to enclose it completely, and seal the edges.
Place on a baking tray and bake for 20–25 minutes. Serve with olive oil, lemon slices, and salt.
Serves four.
This is an edited extract and images from The Silver Spoon: Quick and Easy Italian Recipes, published by Phaidon. Available from October 5.
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