Sea bass in Toma crust


  • Toma piemontese DOP Longo
  • branzino
  • basilico
  • sale
  • pepe
  • pan grattato
  • olio extravergine di oliva


  • 1

    Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing tray.
    Meanwhile, blend the Toma with the basil, salt and pepper, breadcrumbs and extra virgin olive oil.

  • 2

    Cover the sea bass with the mixture.
    Bake in the oven for a few minutes. 

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