Sea bass in Toma crust

Ingredients

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

Preparation

  • 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. 

Copyright © Caseificio Longo 2024. All rights reserved.
Via Leonardo da Vinci 43 10086 Rivarolo Canavese (TO) Iscritta al Registro delle imprese di TORINO sezione ORDINARIA CF P. IVA 06357760013 . Iscrizione REA: 780524