Branzini, which are also known as spigole in Italy, are among the most popular Mediterranean fish, and always have been -- Alan Davidson notes that the Romans preferred them from brackish waters, but there are fewer now to be found in river mouths, and thus we eat those from the sea. Sea bass is a very tasty fish, with relatively few, easy-to-remove bones and firm flesh that holds its shape when cooked.
Want to cook one up? Try this recipe from Foggia, in Puglia:
Filetti Di Branzino in Crosta di Patate - Sea Bass Filets in a Mashed Potato Crust
To serve 4:
4 sea bass weighing 3/4 pound (300 g) each, cleaned and scaled
A small bunch of parsley
2 organically grown lemons
1/2 pound (200 g) creamy mashed potatoes
Extravirgin Olive oil
Salt and pepper to taste
Set you oven to 400 F (200 C), and while it's heating fillet the fish (how to fillet a fish).
Lightly oil an oven dish and lay the fillets in it. Grate the zest of the lemons, sprinkle it over the fillets, salt lightly, and spread the mashed potatoes over them. Roast in the oven for about 20 minutes.
When the fillets are done, transfer them to heated plates, garnish them with sprigs of parsley, and serve at once.
Sea Bass on About:
Sea bass chowder.
Southwestern grilled sea bass with corn pepper salsa.
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How to Serve a Whole Fish at Table
Other Fish Recipes