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- Grilled Sea Bass Fillets
- (Branzino ai Ferri)
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Ingredients:
1 (6 to 8 lb) sea bass
1 tablespoon extra virgin olive oil
Sea salt and freshly ground black pepper
3 lemons-
- Directions:
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- Prepare the sea bass by snipping off the side and back fins with a strong pair of scissors.
- With a fish scaler or large, strong knife, scrape off the scales. This is best done by holding the fish by the tail in a sink and scraping downward. It is essential to do this thoroughly.
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- Clean the fish by running a sharp knife up from the base of the belly to the head.
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- Remove the innards and rinse the fish well.
To cut into fillets, lie the fish on its side and, using a sharp filleting knife, carefully slice along the backbone, from tail to head, keeping close to the bones with the blade so as not to waste any flesh.
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- Then cut downward around the head, which will enable you to remove the fillet.
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- Repeat this on the other side of the fish.
Place the fillets skin side down and run your hand over them to check for any bones.
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- Pull out any that remain using tweezers.
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- Cut each fillet into 3 equal portions.
Lightly brush the pieces of fish with the olive oil, season well with salt and pepper, and grill for 3 minutes on each side, or until cooked.
Serve with lemon. Serves 6.
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