Sea Bass with cherry tomatoes al cartoccio.
Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, sea bass with cherry tomatoes al cartoccio. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sea Bass with cherry tomatoes al cartoccio is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It's simple, it's quick, it tastes yummy. Sea Bass with cherry tomatoes al cartoccio is something which I have loved my whole life. They're fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook sea bass with cherry tomatoes al cartoccio using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sea Bass with cherry tomatoes al cartoccio:
- {Take of whole sea bass.
- {Get of garlic cloves.
- {Get of cherry tomatoes.
- {Take of Parsley.
- {Get of Olive oil.
- {Make ready of Salt.
- {Take of white wine(optional).
Steps to make Sea Bass with cherry tomatoes al cartoccio:
- Find in your kitchen the cherry tomatoes, parsley (fresh or dry) and garlic cloves :). Cut the cherry tomatoes in half..
- Place the sea bass, cherry tomatoes, garlic cloves, parsley and salt on the strong foil, don't forget to previously add some olive oil to make a nice slippery bed..... add some more olive oil on top and the finally (optional) add 30ml of white wine.... if not, just drink it ;) why not!.
- Close the "cartoccio" to allow the steam to stay in..... Place it in the preheated oven at 180 degrees for 25-30 mins..
- Ta'da.....!.
- Enjoy! Buen provecho! :).
So that is going to wrap this up for this special food sea bass with cherry tomatoes al cartoccio recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!