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Seabass wrapped in crispy phyllo pasta Rating average       PreviewIngredientsPreparation
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0 0 Intermediate Kcal Recipe card 10 Minutes

Sea bass with whole cooking; all the properties of the seabass remain within this envelope. The filo dough conveys that effervescent feeling of crunchy that completes the dish making the dish appetizing.

Crunchy foods activate the taste buds of the tongue and allow us to savor all the aromas of the fish by activating that pleasure which then helps our body to absorb all the nutritional properties.

A fillet of sea bass for each portion.
With Noun you can make two portions at a time in two "L" size cooking bags.

Chef Carlo Bresciani
Ingredients for 2 persons
  • 20 gr Extra Virgin Olive oil
  • 5 gr Salt
  • 5 gr Pepper
  • 100 gr Breadcrumbs
  • 2 nr Sea bass fillet
  • 2 nr Cooking bag "L" size
  • 1 nr Thyme branch
  • 1 nr Marjoram branch
  • 2 nr Phyllo pasta
Preparation for 2 persons step
1
Flavor the sea bass fillets with thyme and marjoram and sprinkle breadcrumbs on both sides.
Cut each fillet in half and overlap.
Wrap each overlapped fillet with two layers of phyllo dough and place in Noun's cooking bag.
Push ON on NOUN display
Well done! Now push on COOKING button on NOUN display.
Set on the display the desired cooking time.
Set the temperature display.
Good, now press START on NOUN display.
NOUN emits 3 "bips". Please, keep CLOSE button pressed until the heating elements reach the food.
step
2
Noun is cooking for 3 minutes and 20 seconds at temperature 225°C
step
3
When the cooking is finished, immediately remove the preparation from the bag and place it in the dish.
Cut the wrapped seabass in half and place in the dish.
Decorate with aromatized herbs and extra virgin olive oil.

Chef's suggestion: you can accompany it with a precious hot vegetable tartlet previously prepared with Vento (see recipe Vegetarian savoury pie)

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