Sea Bass Surprise

Amongst Mediterranean fish, sea bass is one of the nicest and most elegant. Best results are achieved when the bass is a fairly large one, because the flesh stays moist and juicy, which is more difficult to achieve with a smaller fish. Serve this dish on a very special occasion, accompanied by a simple side salad.

1  sea bass, about 4 lb. gutted and scaled
1  red onion, sliced into rings
3 1/2 ounces canned plum tomatoes, drained
12  black olives
3 tablespoons salt-preserved capers, rinsed
2 teaspoons parsley, chopped
2 teaspoons dried oregano
2 cloves garlic, peeled and halved
3 tablespoons extra virgin olive oil
Heat the oven to 350°. Take an ovenproof dish or baking tray big enough to contain the whole fish. Cut a large sheet of parchment paper or foil that will wrap the fish easily, but allow some air to circulate inside the parcel. Place the paper on the dish and lay a bed of onion rings on the paper. Lay the fish on the onion rings.

Add the tomatoes, olives, capers, oregano, parsley, garlic and some salt and pepper, placing some around the fish, some on top, and some in the cavity. Drizzle the oil on top.

Seal the parcel carefully and bake for 40 minutes. Turn the oven off and leave the fish in the oven for 15 minutes. Bring the wrapped fish to the table and open the parcel in front of your guests so that they can enjoy the aromas when released.

Ease of Preparation: Easy

Preparation Time: 10-15 min

Cook Time: 55 min

Servings: 4

Recipe By: Anna Venturi

From:  Secrets From an Italian Kitchen
Used with permission of Pavilion