Pay attention to the recipe today, because it will become one of your jolly recipes in the kitchen to prepare the fish: baked sea bass Palermo style. By 'to Palermo’ refers to a type of dressing that, with few variations, it is well suited to meat or fish: a compound made from breadcrumbs, extra virgin olive oil, salt, pepper and herbs. A perfect dressing for the classic cutlet Palermo, where the breading is enriched with oregano, parsley and grated pecorino, both swordfish Palermo.
The baked fish to Palermo is’ one of my favorite ways to prepare fish, along with the classic FISH WITH TOMATOES TO SICILY and to the FISH IN SALT. My mother, source of Palermo, raised us with cutlet and sword at Palermo and I have to admit that this breading, that becomes crispy while cooking (but lighter than the classic fried cutlet) It makes the delicious dish. In this case, I have prepared a bass to Palermo. I opened the fish to book and I removed the backbone (if you ask they will quietly prepare fish), then I removed the bones remained with tweezers. I made a breading with breadcrumbs, Salt, papá, parsley, Thyme, Marjoram, oregano, a little lemon juice and extra virgin olive oil, a triumph of Mediterranean flavors.
If you prefer, you can prepare in the same way any fish fillet, by cod perch, or fish in slices like salmon, the tuna, swordfish and amberjack (remember, though, that the fish has its season). The firing bass at Palermo can be made on the grill, grilled but also and above all in the oven (the one that I recommend): in 15 minutes the fish will be ready, soft and juicy inside, crispy and flavorful outside. I take care not to skimp on the oil: the fish should be completely brushed with oil, to adhere the breading. At this point, I suggest you take a look at all my SICILIAN RECIPES and I wish you good day.
4 seabass weighing 300 grams each, opened like a book and boned
stale bread, hard (or already grated bread), to taste
extra virgin olive oil, to taste
salt and pepper, to taste
fresh parsley, to taste
oregano, to taste
Thyme, to taste
Marjoram, to taste
a little lemon juice
To prepare the baked sea bass to Palermo: if you are done cleaning and filleting the fish at the fish, controlled, however, that there are no visible bones and, if not, remove them with tweezers. Baste the fish with extra virgin olive oil, so that it is evenly sprinkled. Then add salt fish in light way, because the breading salt will in turn.
Line a baking tray with baking paper and also grease the baking paper with a little extra virgin olive oil. Place the sea bass on parchment paper with the skin side facing down. Finely chop the parsley, thyme and marjoram, place in a bowl coarsely grated stale bread, herbs, add a pinch of oregano, Salt, pepper, a little lemon juice and a drizzle of extra virgin olive oil. Mix everything together until the mixture is soft and grainy. At this point, If you like, you can also add a pinch of cheese to the breading, how do for cutlet Palermo. Distribute the breading on the fish, pressing down so that it fits perfectly. When the fish is well coated with breading, sprayed again with a drizzle of extra virgin and bake in a preheated oven at 200 degrees for 15 minutes (if the weight of the bass is 300-400 grams and gradually increasing the cooking time for sizes above).
Serve the sea bass Palermo garnishing the dish with a slice of lemon. Bon appétit!
If you like the strong flavors, you can add to the breadcrumbs baked sea bass to Palermo a little 'of grated pecorino, chopped capers and chopped black olives.