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Ingredients
- 1 x 2.7 3.5 kg sea bass scaled and cleaned (qv)
- 20 gm dry porcini reconstituted (qv) extra virgin olive oil sea salt and freshly grnd black pepper
- 1 x few large sprigs of fresh thyme
- 100 gm soft butter
Method
- Fillet the bass as described in the previous recipe.
- Drain the porcini retaining their soaking water wash and dry.
- Fry them in a Tbsp.
- of the extra virgin olive oil for a few min then add in some of the carefully strained soaking water.
- Season and cook together for a few min till soft.
- Preheat the oven to 200-230C/400-450F/Gas 68.
- Make six rectangles of doubled foil dull side out brush with oil and sprinkle with salt and pepper.
- Place a fillet in the middle of one half of each piece of foil skin side down and put a few porcini a couple of small thyme sprigs and a knob of butter on top.
- Moisten with a little of the porcini juices.
- Fold the other half of the foil over and seal the edges to make a loose but airtight package.
- Place the pkgs.
- on a baking tray and bake in the oven for 10-12 min.
- The foil will puff up.
- Remove from the oven and rest for about 2 min before serving.
- Variation: instead of dry porcini and tomatoes use sun dry tomatoes and trevise leaves and add in a Tbsp.
- of extra virgin olive oil to each package.
- The foil pkgs.
- should be opened at the table to appreciate the smell of the steamed fish and mushrooms.
- Serves 6
