Sea bass with pomegranate

Preparation:

Preparation: For the sea bass: take the fish and scale it with the appropriate tool or with the blade of a knife. Then, with a pair of scissors, cut off the fins except the tail, gut it and clean it of the innards. Wash the fish under running water to remove all traces of blood. Shell the pomegranates; wash and chop the dill. Then, take a sheet of ovenproof paper and cut out an ellipse that can enclose the sea bass. Place half of the pomegranate seeds in the center of the sheet, place the fish on top, salt and pepper and cover the sea bass with the rest of the pomegranate. Sprinkle the fish with chopped dill. Beat the egg white and use it to brush the edges of the baking paper. Drizzle the fish with extra-virgin olive oil, pour in the sparkling wine and close the bag so that the edges moistened with egg white stick together. Turn on the oven at 180 degrees. Place the parcel on a baking sheet and bake for about 25 minutes. Remove the sea bass from the oven and bring it to the table still in the foil. When the foil is opened to distribute the portions, the wrapper will release all the aromas captured during cooking.