Roast Sea Bass

Name: Roast Sea Bass (Spigola Arrosto alla Brace)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 sea bass, weighing about 3¼ lb (1.5 kg), gutted, washed and patted dry or 2 sea bass, weighing about 1½– lb (750–900 g) each; 2 tablespons olive oil; 1 sprig rosemary; 5 tablespoons cold water; ½ tablespoon sea salt; 1 clove garlic, peeled and finely chopped; 1 bay leaf

Spigola Arrosto alla Brace

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

1 sea bass, weighing about 3¼ lb (1.5 kg), gutted, washed and patted dry or

Europe
Italy
Sardinia
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

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