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recipes 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.
- • 20 gr Extra Virgin Olive oil
- • 5 gr Salt
- • 5 gr Pepper
- • 2 nr Cooking bag "L" size
- • 2 nr Sea bass fillet
- • 2 nr Phyllo pasta
- • 100 gr Breadcrumbs
- • 1 nr Thyme branch
- • 1 nr Marjoram branch
Cut each fillet in half and overlap.
Wrap each overlapped fillet with two layers of phyllo dough and place in Noun's cooking bag.
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)