Branzino sfilettato al limone

The Method

First prepare your court bouillon by bringing a large pan of water, big enough to hold both fish, to the boil and adding the salt, onion quarters, chopped celery and bunch of parsley.

When the water is boiling, gently lower in the two whole, cleaned sea bass and reduce to a gentle simmer.

The fish will cook in around 4 - 5 minutes, depending on their size.  Lift them out carefully with a fish slice and place on a chopping board.  Have your warmed serving plates ready.

For each cooked fish, cut off the head and discard.  Using an unserrated knife, gently scrape away the skin, then with a sharp knife, separate the fillets from the spine, ensuring you remove any smaller bones from the edges.  Carefully lift the fillet away and put it on the warmed plate.  Turn the fish over and repeat on the other side.

Repeat the process for the second fish.   Drizzle the fillets with the lemon oil, add freshly ground black pepper to taste, garnish with fresh parsley and the lemon halves, and serve immediately with the salad or vegetables of your choice. 

Watch Antonio preparing this dish on our YouTube channel, www.youtube.com/carluccioscaffes

Vital Statistics

The Ingredients