Baked Sea Bass (Branzino Al Cartoccio)

Directions

1. Fillet the bass as described in the previous recipe.
2. Drain the porcini retaining their soaking water wash and dry.
3. 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.
4. Season and cook together for a few min till soft.
5. 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.
6. 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.
7. Moisten with a little of the porcini juices.
8. Fold the other half of the foil over and seal the edges to make a loose but airtight package.
9. Place the pkgs. on a baking tray and bake in the oven for 10-12 min.
10. The foil will puff up.
11. Remove from the oven and rest for about 2 min before serving.
12. 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.
13. The foil pkgs. should be opened at the table to appreciate the smell of the steamed fish and mushrooms.
14. Serves 6