Mediterranean style bass nests


Leonardo Pellacani

For 6 persons
Fillet and debone the bass. Using a knife trim the fillets obtained and cut them in half lengthways, ensuring that they are left joined at one end. Place the fillets of fish on a tray lined with greaseproof paper to form nests, then dress them with a drop of extra virgin olive oil, pepper and salt. Bake at 180° for ten minutes. Warm the hummus on the stove and dilute it with vegetable or fish stock. Put the sauce on each plate. Place the bass nests on it and decorate with the olives, the Dorati tomatoes and the capers warmed in the pan. Complete with olive oil seasoned with basil and a sprinkling of pepper.