For the pesto:
1 Bunch of parsley
5 tbsp grated parmesan
Salt and Pepper
2 cloves of garlic
1 cup of olive oil
1 sea bass 1.5 kg or in this case 3 500g
1/2 cup of olive oil
Salt and Pepper
Start by making the pesto. You can make it in advance and store in jars to use in sauces, pasta or fish with this case.
Put all in a blender, or if you prefer in a mortar and mash to the desired consistency.
Regarding the fish, all you have to do is put it in a roasting tray, add 3 tbsp of pesto, and rub on the skin and inside the belly of the fish.
Cut the lemon into slices and fills the belly, also putting some slices over.
Season with salt and pepper and drizzle with the olive oil.
Bake at 200 º C for 20 minutes (for fishes of 500g each ) or for a fish of 1.5 kg, 35 minutes.
Reserve about 5 to 10 minutes before serving.
Finally a sunny afternoon. Not a hot one, but the fact that you can go outside without eminent concern of being caught off guard by the rain, is a comforting feeling that I’ve been longing.
We took the Saturday afternoon to visit some spots I haven’t seen for over ten years. Some remain exactly the same … other surprisingly better. Murtosa, São Jacinto are Torreira are villages in Aveiro and altough they are so close to the city, for lack of a bridge desired for many years you end up separated by a 45 minute car ride. Always very attached to things of the sea, they are a mixture of summer atrations and usual residence for quite a few families still involved in fishing, or military service, given the proximity to the base.
And with the smell of the sea in our hearts, and the promise of sunny days ahead, the lunch was perfect to taste summer and all the good things. A papillote for seabass. Only fresh fish, some nice flavors and lots of love.
2 Seabass ( approx. 300g each)
1 Bunch of Fresh Thyme
Salt and pepper qs
1 Stem of fresh Ginger
Start by doing some longitudinal cuts in the fish, as seen in the photo.
Put a lemon slice in those cuts .
Fill the belly of the fish with the remaining lemon , ginger cut into pieces and thyme .
Season the fish with salt and pepper on both sides .
Cut about 60 cm of parchment paper.
Place one fish per sheet.
Close the parchment paper so that the steam created during the cooking does not escape.
Bake in pre- heated oven-180 º C for 15 minutes.
This time varies depending on the size of the fish, so always check before removing.
Serve the fish with boiled vegetables.