Pesce Lupo Al Forno (baked Sea Bass With Sage)

Name: Pesce Lupo Al Forno (baked Sea Bass With Sage)
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 1
Cuisine: Global
Ingredients: 2 Tbsps butter , divided; 2 Tbsps coarse breadcrumbs (see note); 1 lemon; 1 Tbsp olive oil; 5 sprigs sage (about 8-10 inches long); 1 serving salt and pepper; 680 grams sea bass (gut and scales removed)

Need a pescatarian main course? Pesce Lupo Al Forno (baked Sea Bass With Sage) could be an awesome recipe to try. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 1095 calories, 125g of protein, and 54g of fat each. If you have butter, salt and pepper, sage, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Preheat oven (425F, 220C).In a suited oven proved dish melt 1 tablespoon butter in the olive oil.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Oven

Cut the lemon into slices.Clean sea bass and sprinkle some salt into the cavity and also 1 sprig sage.Coat the fin tail completely with salt. This looks pretty and will avoid the fin tail from burning while baking.Turn the fish in the butter-olive oil mixture on both sides and put fish into the dish. Slightly salt and pepper the upper side.Put fish in the oven for 10 minutes.Take fish out of the oven and turn it over. Arrange the four remaining sage sprigs around and under the fish.

Ingredients you will need

Salt And Pepper

Olive Oil

Seabass

Butter

Lemon

Fish

Sage

Salt

Equipment you will use

Oven

Add the lemon slices, but put them more on the border of the dish.Now cover the upper side with the bread crumbs and press them slightly on the fish, so that they stick better.Arrange the remaining tablespoon of butter on the breadcrumbs and put the fish again into the oven for another 10 minutes or until fish is done.Fish is done, when dorsal fin can be removed easily.

Ingredients you will need

Breadcrumbs

Butter

Lemon

Fish

Equipment you will use

Oven

Serve very hot with the butter still sizzling.Note on BREAD CRUMBS: I make them on my own, because for this dish they should be coarse. Take dried white bread and cut it into very thin slices. Then break it into larger bread crumbs.Note on the oven proved dish: I use an oven proved serving platter for this recipe. So I can serve it right out of the oven. An oven proved pan gives it a more rustic view.

Ingredients you will need

Breadcrumbs

White Bread

Butter

Equipment you will use

Oven

Frying Pan

Equipment

Oven

Frying Pan

Ingredients

Servings:

2Tbsps

butter , divided 2Tbsps

coarse breadcrumbs (see note)1

lemon 1Tbsp

olive oil 5sprigs

sage (about 8-10 inches long)1serving

salt and pepper 680grams

sea bass (gut and scales removed)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.