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. 

Related Recipes

The Recipes of the Caseificio Longo

Ginger brisket

Ginger brisket

Difficoltà media
Preparazione minuti
Primo Sale Egg Muffins

Primo Sale Egg Muffins

Break the eggs into a bowl and beat them with the salt, pepper and milk. Line

Difficoltà molto_bassa
Preparazione 15 minuti
Veal with Trevigiana salad and Tomini del Boscaiolo

Veal with Trevigiana salad and Tomini del Boscaiolo

Place the thin slices of meat in a baking tray...

Difficoltà media
Preparazione 15 minuti
Stuffed courgette flowers

Stuffed courgette flowers

Chop the scallion finely and mix in a bowl with the caprino, a few torn basil

Difficoltà bassa
Preparazione 30 minuti
Pisarei con sushi di salame varzi

Pisarei con sushi di salame varzi

Difficoltà media
Preparazione minuti
Tomino del Boscaiolo with Fassona

Tomino del Boscaiolo with Fassona

Difficoltà molto_bassa
Preparazione 60 minuti
Tuna and Primosale Carpaccio

Tuna and Primosale Carpaccio

Gently fry the tuna with a small amount of oil, cut it into slices and set to

Difficoltà media
Preparazione 20 minuti
Blinis with Fresh Tomino Mousse and Smoked Salmon

Blinis with Fresh Tomino Mousse and Smoked Salmon

Dissolve the yeast and sugar in 500 ml of slightly warm beer. Pour the two

Difficoltà molto_bassa
Preparazione 2 minuti
Veal Carpaccio and Rustino

Veal Carpaccio and Rustino

Dress the Longo Rustino with oil and salt, roll into small cylinders and wrap

Difficoltà bassa
Preparazione 30 minuti
Tomino del Boscaiolo® with valerian and raspberry vinegar

Tomino del Boscaiolo® with valerian and raspberry vinegar

Clean Valerian by carefully removing earth residues and sprinkle them in water

Difficoltà molto_bassa
Preparazione minuti
Tomino del Boscaiolo filled with bacon

Tomino del Boscaiolo filled with bacon

Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon

Difficoltà molto_bassa
Preparazione 10 minuti
Stuffed Paglierina

Stuffed Paglierina

Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick

Difficoltà molto_bassa
Preparazione 15 minuti
Load more recipes
Caseificiolongo Caseificiolongo Certificazione ISO 9001 Certificazione ISO 14001 Caseificiolongo

Copyright © Caseificio Longo 2026. 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