(WSVN) - Flavors of the Mediterranean can be on your plate tonight. That’s what’s cooking, as we grab a Bite with Belkys.
The Chef: Antonio Borriello
The Restaurant: La Moderna on Miami Beach
The Dish: Sea Bass al Cartoccio
8 oz. Chilean Sea Bass
3 baby zucchinis
4 baby carrots
4 grape tomatoes
1 tbs. capers
6 black olives
1 garlic cloves, diced
1 tbs. olive oil
sea salt and pepper to taste
1/4 cup white wine
1 oven bag and kitchen baking string
Method of Preparation:
– Blanch mixed vegetables for about 3 minutes. When they’re done- put them in ice water… then cut them up.
– Put vegetables in an oven bag…. add the sea bass, capers, black olives, grape tomatoes, sea salt, pepper, extra virgin olive oil and white wine.
– Roast in the oven at 400 degrees for about 10 minutes
– When it’s done- take it out of the oven… put it in the bowl and ¤W0 29 ]] C2.5 G 0 [[
carefully open the bag. Add more salt and olive oil.
Garnish with microgreens and serve.
Serving Suggestion: Thelma and Louise Cocktail
La Moderna Miami
1874 Bay Road
Miami Beach, FL 33139
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