Ingredients:

  • 1 bass weighing 1 kg
  • 6 cherry tomatoes
  • 50g of salted capers
  • 1 spoonful of oregano
  • 1 bay leaf
  • Extra virgin olive oil

Method:

Place the bass on a sheet of tin foil with the cherry tomatoes, capers, oregano, the bay leaves in pieces, a little salt and a drop of oil. Wrap it all up well in the tin foil, place in a Pyrex dish and cook in the oven at 180° for 30 minutes. Serve, opening the foil when the fish is on the table.

Place the bass on a sheet of tin foil with the cherry tomatoes, capers, oregano, the bay leaves in pieces, a little salt and a drop of oil.