" . $titolo . "
Second courses recipes

Sea bass baked in molche bread with cherry tomatoes and racket

Spigola in crosta di pan di molche con pomodorini e rucola

Ingredients for 4 servings:
4 cleaned sea bass fillets 150g each
16 slices of molche breas (molche bread is typical bread of Riva del Garda, made with molche, residue from the olive pressing)
2 desalted and chopped fillets of lake sardines
30 g of chopped parsley
2 dl of extra virgin olive oil
3 bunches racket

Ready in: about 40 minutes


How to prepare the recipe: "Sea bass baked in molche bread with cherry tomatoes and racket":
Brush both sides of the sea bass fillets with the chopped parsley and lake sardines, then cover them with the molche bread croutons. Heat a non-stick pan with half of the extra virgin olive oil. Fry gently the two sides of the bass.
Finish cooking in not too hot oven, for about 3 minutes.
In a smaller pan, pour the remaining oil and the chopped sardines, tomatoes and simmer. Add the rocket, let simmer and add salt. Finish the dish with vegetables, Salina capers and olives.

Recipe: Hotel Lido Palace di Riva del Garda (TN)

Ingredients: 1200 g flour type 0, 20 g sugar, 80 g yeast, 15 g salt, 6 cl extra virgin olive oil, 280 g lukewarm water, milk 220 grams, 200 grams molche or if you do not find the used olive paste coarse.

Preparation:
In a large bowl, dissolve yeast in warm water then add sugar, milk, salt, oil, flour and molche.
Knead the dough and then cover with plastic wrap and let rise for about an hour and a half in the hot and humid place.
Knead the dough with your hands still for ten minutes; then formed the sandwiches and let it rest for about an hour.
Preheat the oven to 180 C, brush the rolls with water and cook for 20/30 minutes.
Sea bass baked in molche bread with cherry tomatoes and racket

In the picture, Sea bass baked in molche bread with cherry tomatoes and racket

More recipes tagged with... sea bass fish sardines Trentino Alto Adige 


Eels stew
Eels stew
(Second courses)
Remove the skin from the eels, chop into pieces 5 cm long and flour them. Pour the oil into a pan and brown the onion ...

Piedmont gratin stockfish
Piedmont gratin stockfish
(Second courses)
Skin the stockfish and remove the fishbone, chop, put in the hot oven for 5 minutes and let it dry. Finely chop the s ...

Sea bass baked in molche bread with cherry tomatoes and racket
Sea bass baked in molche bread with cherry tomatoes and racket
(Second courses)
Brush both sides of the sea bass fillets with the chopped parsley and lake sardines, then cover them with the molche br ...

Baking pan of mussels
Baking pan of mussels
(Second courses)
Brush the mussels, wash and put them in a frying pan; let them open at high heat. Remove the upper half shell and keep ...



Suggested recipes


Choose from...


Italian regions and their recipes

Italian regions and their recipes