1.5 kg sea bass (or badejo), cleaned
2 tablespoons of salt or to taste
1 sprig of thyme
1/3 cup of olive oil (80 ml)
1/2 cup of chopped parsley
5 cloves of garlic
8 medium tomatoes (approximately 1 kg), peeled and seeded, cut into thick slices
500g of mussels with shells
500g of clams with shells
200g of shrimp with shell, no head
Butter (for greasing)
Olive oil (for drizzling)
1.5 kg sea bass (or badejo), cleaned
2 tablespoons of salt or to taste
1 sprig of thyme
1/3 cup of olive oil (80 ml)
1/2 cup of chopped parsley
5 cloves of garlic
8 medium tomatoes (approximately 1 kg), peeled and seeded, cut into thick slices
500g of mussels with shells
500g of clams with shells
200g of shrimp with shell, no head
Butter (for greasing)
Olive oil (for drizzling)
Season the fish with half of the salt, thyme, 1 tablespoon of olive oil, half of the parsley, and 2 cloves of garlic. Reserve
Heat the remaining olive oil in a medium pan over medium heat, add the remaining garlic cloves and cook until golden
Remove the garlic, add the tomato and leftover parsley, increase the heat and cook, stirring occasionally, until the tomato is very tender (approximately 10 minutes)
Add the mussels, clams, shrimp, and remaining salt
Mix, cover the pan, remove from heat, and reserve
Preheat the oven to 250°C (very hot)
Cut two rectangles of aluminum foil or parchment paper large enough to wrap around the fish
Place one rectangle on top of the other to create a double layer
Grease with butter and arrange the fish in the center of the sheet
Cover with the reserved seafood and drizzle with olive oil
Fold the paper and close the package tightly
Place it in an oven-safe dish without greasing and bake for 30 minutes at a preheated oven
Open the package, skewer one end of the fish with a fork; it should easily come apart
If the fish is still raw, close the package again and bake for a few more minutes
Serve hot in the same open package on a platter
329 calories per serving
