Sea Bass in Parchment with Citrus and Pomegranate

The sea bass in parchment with citrus and pomegranate is a light and fragrant dish, a delightful way to enjoy fish while enhancing it with the fresh notes of citrus and pomegranate seeds. Here is the recipe:

Ingredients

• 2 sea bass (about 300-400 grams each), cleaned and scaled
• 1 untreated orange
• 1 untreated lemon
• 1 pomegranate
• 1 sprig of fresh rosemary
• 2 cloves of garlic
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Preheat the oven to 180 °C.
2. Wash the citrus fruits well and cut them into thin slices. Cut the pomegranate in half and tap it with a spoon to release the seeds.
3. Lay out two sheets of parchment paper large enough to wrap each sea bass.
4. Place some citrus slices and pomegranate seeds on the bottom of each sheet, then lay the sea bass on top.
5. Fill the cavity of each sea bass with some citrus slices, some pomegranate seeds, a clove of garlic, and a sprig of rosemary. Season with salt and pepper to taste.
6. Drizzle each sea bass with a stream of extra virgin olive oil, then add more citrus slices and pomegranate seeds on top of the fish.
7. Close the parchment paper, sealing the edges well so that the steam does not escape during cooking, and place the packets on a baking tray.
8. Bake in the oven for about 20-25 minutes, depending on the size of the sea bass.
9. Once cooked, remove the packets from the oven and let them rest for a few minutes before opening, taking care with the hot steam.

Curiosity

Parchment is a cooking method that preserves the moisture and aromas of the food, allowing the flavors to concentrate inside the “bag” made of paper or aluminum. Sea bass in particular, thanks to its delicate flesh, takes on an exceptional flavor combined with citrus and pomegranate, ingredients that contribute wonderful tangy and sweet notes to the dish.

This recipe is appreciated for its simplicity and its ability to enhance the natural flavors of the fish without making it heavy. Enjoy your meal!