The Pan-Cooked Sea Bass in Foil, usually baked in the oven or on the grill, but not having this option in the bungalow, I decided to prepare it on the stove. In the end, I must say, all in all, it’s better this way in the summer. The oven would have certainly heated up the kitchen too much…the result is still…infinitely delicious…especially because the sea bass I bought at the Trogir market is wild-caught and not farmed…in Italy, it would have cost much, much more!!!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 2 Sea basses 1.5 lbs – 1.75 lbs each
- 20 Cherry tomatoes
- 2 tablespoons Gaeta olives
- 2 cloves Garlic
- to taste Salt
- Aluminum foil
Preparation
Before starting, organize your workspace, so you’ll have everything at hand.
The fish should have already been cleaned by your trusted fishmonger.
Now, you just need to rinse it under running water and pat it dry with paper towels.
Place the sea bass on one or two sheets of aluminum foil, depending on size, and season it with salt.
Insert a garlic clove in the open belly, pour over the halved cherry tomatoes, and Gaeta olives.
Wrap the sea bass with the foil, and then wrap it again in another sheet so the ingredients don’t spill out.
Heat a non-stick pan on the stove, then place the foil-wrapped fish in it.
Cover with a lid and cook for about 35/40 minutes.
Turn the fish every 10 minutes to ensure even cooking.
Serve your Pan-Cooked Sea Bass in Foil hot.
Notes
Tip: You can cook any type of fish with this method, just be mindful of the size.
The smaller it is, the less time it needs in the pan.
With shellfish, just a few minutes will suffice.
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