Ingredients4 sea bass fillets (approx. 200 grams each)
200 grams of finely chopped onions
1 kilo of tomatoes (peeled and pitted)
Cinnamon stick (approx. 1.25 cm long)
100 grams of butter
3 cloves1 bay leaf
Salt
DirectionsPreheat the oven to 200º C. Fry the onions in the butter for three minutes and add the tomatoes, salt and spices as well as the bay leaf. Put the lid on the pan and bring everything to the boil. Reduce the heat after boiling and leave to simmer for another ten minutes. Puree the sauce through a sieve. Prepare 4 sheets of aluminium foil and put a sea bass fillet on each sheet. Sprinkle with salt. Pour a little of the sauce over the fillets, fold every sheet of aluminium into a small parcel and place the parcels on an oven tray. Put the oven tray in the preheated oven (200º C) and bake the fillets for approximately 10 minutes. Serve the dish as soon as it leaves the oven and open the sea bass parcels once they are served.
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