Roast Sea Bass

Spigola Arrosto alla Brace

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

I got this simple recipe from Alessandro Manconi who, with his father, uncles and brothers, runs the delightful seashore restaurant called Lo Scoglio, just outside Cagliari in Sardinia. The fresh flavour of the fish remains completely unadulterated when you prepare it so simply.


  • 1 sea bass, weighing about lb (1.5 kg), gutted, washed and patted dry or


Ideally, cook the bass on a barbecue, over an even and quite gentle heat. Failing this, grill it under a medium grill for about 8 minutes on either side, depending upon how thick the fish is.

While the fish is cooking, prepare the dressing. Mix the water and salt together. Crush the chopped garlic and stir this into the salted water. Add the bay leaf, rosemary and oil and stir carefully