European Sea Bass in Parchment

(Per la versione italiana di questo post, cliccate qua: http://losfiziogoloso.blogspot.com/2011/03/branzino-al-cartoccio.html)

Of the many Italian foodblogs that I read regularly, one of my favorites is the wonderfully titled Lo Sfizio Goloso ("The Gluttonous Whim") by Serena Comacchio.  This is a wonderful recipe, and it fills a void on Pensieri Meridionali, which at present contains very few seafood recipes.

Note that it is much easier to replicate a meat recipe than a fish recipe.  Invariably, sea creatures that are common in America are rare in Europe, and vice versa.  (Would you believe, for instance, that scallops are very rare in Italy?)

European sea bass (Latin Dicentrarchus labrax, Northern Italian branzino, Southern Italian spigola)
Photo: Wikipedia

The European sea bass (called branzino in Northern Italy, spigola in Southern Italy) does not exist in America.  On the Atlantic coast there is the Black sea bass (Centropristis striata), on the Pacific coast the White sea bass (Atractoscion nobilis).  Note, however, that these are different families of bass.

Branzino (Spigola) al Cartoccio

European Sea Bass in Parchment

by Serena Comacchio

I adore this recipe, which my mother passed onto me.  It was written in a little, old notebook with yellowed pages ... the typical personal cookbook that you save for years with much care and a little  jealousy.  

What do you say, shall we try it together?

Ingredients for 2 people:

• 2 sea bass
• 1 medium-size tomato
• 1 lemon
• extra-virgin olive oil
• white wine
• garlic
• rosemary
• bay leaves
• oregano
• salt

Preparation

Heat the oven to 350°.

Clean the fish, taking out the entrails (or, have the fish vendor do it for you and save time), and run water over the inside of the belly, to get rid of any residue.  

Open the belly of the fish and put a little salt, rosemary, bay leaves, and one garlic clove, halved (one half per fish).   

Grease two pieces of parchment paper with the olive oil, and carefully place the fish on top (one piece of paper per fish). Drizzle with a little olive oil, and add a pinch of salt.

Thinly slice the lemon and tomato, and arrange the slices over the fish.  (You decide the quantity.)  Put another bit of rosemary and some oregano, and pour white wine on top. 

Carefully seal the parchment paper, as in the photo, and bake the fish for 15-20 minutes. 

When the fish have finished cooking, take them out of the oven, bone them, and serve, perhaps accompanied by mashed potatoes or a mixed salad. 

Buon appetito!