Finally the summer season has arrived in Tuscany!! Temperatures are rising and blue skies meet green grasslands, yellow sunflower fields, vineyards, tulip-covered wildflower fields and the gently rolling waves of the Mediterranean Sea.
The Tuscan coast is indeed very long and varies greatly offering all sorts of beaches and sea bottoms. Here you will be able to enjoy rocky beaches and cliffs, long and sandy beaches faced by clear waters perfect for snorkeling and watching the many varieties of fish. The Mediterranean Sea is also perfect for fishing as it is characterized by abundant fish and sunny days without wind.
When you go out at sea to fish or simply fish from the river of the Mediterranean, you will surely go back home with at least one nice fish for the day. Here we would like to give you a fish recipe cooked the Tuscan way. Simple and tasty!
A very common fish that you will be able to get with your fishing rod (or buy at the fishmonger!), is the sea bass.
The ingredients for 4 people are:
1 sea bass (2 pounds)
3 tomatoes
2 onions
2 lemons
I glass of dry white wine
Thyme
Bay leaves
Parsley
Olive oil, salt and pepper
Wash the sea bass and set it in an oven pan on a bed of freshly sliced onions. Slice the tomatoes removing the seeds and set them around the sea bass. Slice the lemons thinly and cover up the sea bass with the slices. Add salt and pepper according to your taste.
Pour a tablespoon of olive oil on top of the lemons, adding the glass of white dry wineand add one whole bay leave on top.
Set the sea bass in the pre heated oven at 200 Celsius or 392 Fahrenheit for 20 minutes.
Before serving sprinkle the sea bass with minced parsley and thyme leaves.
The delicacy of this recipe is well matched by a great Tuscan wine such as the white Vernaccia di San Gimignano.
Just imagine tasting it during a warm afternoon with a nice glass of chilled Vernaccia…Enjoy!
Dear Antoine D., thank you so much for having me in your blog.
It was a nice surprise. I will now have your blog in mine, if you don’t mind!
Complimenti, it’s really nice.
Anna Lisa
thanks