Sea bass with pomegranate

For the branzino: catch the fish and squamarlo with the tool or with the blade of a knife.

Then, with a pair of scissors, cut the fins except the tail, ripping it out and clean it from the entrails.

Rinse the fish under running water to remove all traces of blood.

Shell the pomegranates; Rinse and shred the dill.

Then, take a sheet of caria from oven and cut out an ellipse that enclose the sea bass.

Put at the center of the paper half the grains of pomegranate, carefully place the fish, add salt, pepper and cover the sea bass with the rest of the pomegranate.

Sprinkle the fish with shredded dill.

Beat the egg whites and use it to brush the edges of the parchment paper.

Drizzle the fish with olive oil extra-virgin, pour the sparkling wine and close the foil by joining the edges of wet egg white.

Turn on the oven to 180 degrees.

Put the foil on a plate and place in the oven for about 25 minutes.

Remove the bass from the oven and bring it to the table still in the bag.

When the bag is opened to deploy portions, wrap produce mourning caught cooking aromas.