<p>The need to cook brought me to this field. I was born in a middle-class family and my parents could not afford a babysitter to take care of my older brother and me, while my parents were at work.</p>.<p>We only had the option to go back home and cook for ourselves after school hours.</p>.<p>We had to reheat the meal that our mother would have prepared in the morning before leaving for work. Most of the times, there were eggs at lunch. I was also inspired by seeing the passion our mother had towards cooking. </p>.<p>Experimenting with food is fun. Once, I created several edible colognes to pair with any dish from appetizer to the dessert.</p>.<p>I have also crafted a menu with only black ingredients and offered it to my guest for a brief period. Currently, I’m working on a really exclusive dish with 112 components.</p>.<p>I love preparing Risotto with mushrooms; going in search of mushrooms during the season is one of my favourite pastimes. It might seem like a simple dish to cook but just toasting the rice grains, preparing a good broth is not enough, this is a dish that requires experience.</p>.<p>I was fascinated by the large fish stalls in supermarkets since my childhood, and love cooking with meat and fish.</p>.<p>I will be visiting Bengaluru for a cook-off session during the weekend, and look forward to trying the local cuisine there. </p>.<p>I’m sharing the recipe of Branzino al Cartoccio, a sea bass fillet recipe for Bengalureans.</p>.<p>It is one of my favourite recipes because I love fish. It is easy to make with minimal ingredients and tastes lovely. </p>.<p>It is one of my favourite dishes apart from Mushroom Risotto. ‘Bronzino al Cartoccio’ is flavourful and one of the first dishes I prepared when I started working as a chef. </p>.<p>This dish can be accompanied with a perfect wine of your choice.</p>.<p>Chef Roberto Zorzoli<br />Head chef, Romano, JW Marriott Mumbai Sahar<br />(Visiting chef at Sheraton Grand Bangalore Hotel at Brigade Gateway)</p>.<p><strong>Bronzino al Cartoccio</strong></p>.<p><strong>Ingredients (for 4 people)</strong></p>.<p>Chilean Seabass Fillet (180 grams each): 4 nos </p>.<p>Cloves of garlic (chopped): 4 nos </p>.<p>Cherry tomatoes: 20 nos</p>.<p>Eggplant (medium size): 2 nos </p>.<p>Red onion (medium size): 1 nos </p>.<p>Lemon (cut on 4 wedges): 1 nos</p>.<p>Olive oil: 100 ml </p>.<p>Pepper and salt to taste. </p>.<p>Basil and thyme </p>.<p><strong>Method</strong></p>.<p>Cut onions and eggplant into cubes that are 2x2 cm size.</p>.<p>Then fry them in the pan for a few minutes with olive oil, garlic, thyme and basil.</p>.<p>Place the vegetables that you have previously sauteed on the baking paper and place the Chilean Seabass fillets and cherry tomatoes over them. </p>.<p>Season with a pinch of salt and a bit of pepper.</p>.<p>Close the baking paper and cook the fish in the oven at 180 ° for 15 minutes.</p>.<p>Serve hot.</p>
<p>The need to cook brought me to this field. I was born in a middle-class family and my parents could not afford a babysitter to take care of my older brother and me, while my parents were at work.</p>.<p>We only had the option to go back home and cook for ourselves after school hours.</p>.<p>We had to reheat the meal that our mother would have prepared in the morning before leaving for work. Most of the times, there were eggs at lunch. I was also inspired by seeing the passion our mother had towards cooking. </p>.<p>Experimenting with food is fun. Once, I created several edible colognes to pair with any dish from appetizer to the dessert.</p>.<p>I have also crafted a menu with only black ingredients and offered it to my guest for a brief period. Currently, I’m working on a really exclusive dish with 112 components.</p>.<p>I love preparing Risotto with mushrooms; going in search of mushrooms during the season is one of my favourite pastimes. It might seem like a simple dish to cook but just toasting the rice grains, preparing a good broth is not enough, this is a dish that requires experience.</p>.<p>I was fascinated by the large fish stalls in supermarkets since my childhood, and love cooking with meat and fish.</p>.<p>I will be visiting Bengaluru for a cook-off session during the weekend, and look forward to trying the local cuisine there. </p>.<p>I’m sharing the recipe of Branzino al Cartoccio, a sea bass fillet recipe for Bengalureans.</p>.<p>It is one of my favourite recipes because I love fish. It is easy to make with minimal ingredients and tastes lovely. </p>.<p>It is one of my favourite dishes apart from Mushroom Risotto. ‘Bronzino al Cartoccio’ is flavourful and one of the first dishes I prepared when I started working as a chef. </p>.<p>This dish can be accompanied with a perfect wine of your choice.</p>.<p>Chef Roberto Zorzoli<br />Head chef, Romano, JW Marriott Mumbai Sahar<br />(Visiting chef at Sheraton Grand Bangalore Hotel at Brigade Gateway)</p>.<p><strong>Bronzino al Cartoccio</strong></p>.<p><strong>Ingredients (for 4 people)</strong></p>.<p>Chilean Seabass Fillet (180 grams each): 4 nos </p>.<p>Cloves of garlic (chopped): 4 nos </p>.<p>Cherry tomatoes: 20 nos</p>.<p>Eggplant (medium size): 2 nos </p>.<p>Red onion (medium size): 1 nos </p>.<p>Lemon (cut on 4 wedges): 1 nos</p>.<p>Olive oil: 100 ml </p>.<p>Pepper and salt to taste. </p>.<p>Basil and thyme </p>.<p><strong>Method</strong></p>.<p>Cut onions and eggplant into cubes that are 2x2 cm size.</p>.<p>Then fry them in the pan for a few minutes with olive oil, garlic, thyme and basil.</p>.<p>Place the vegetables that you have previously sauteed on the baking paper and place the Chilean Seabass fillets and cherry tomatoes over them. </p>.<p>Season with a pinch of salt and a bit of pepper.</p>.<p>Close the baking paper and cook the fish in the oven at 180 ° for 15 minutes.</p>.<p>Serve hot.</p>
