Name: Branzino Lesso alla Romagnola (Romagnola-Style Poached Sea Bass)
Yield: Serves 4
Cuisine: Italian
Ingredients: sea salt and ground black pepper; 1 onion; 30 ml/2 tbsp white wine vinegar; 1 bay leaf; 1 fresh parsley sprig; 1 celery stick; olive oil, lemon juice, lemon wedges and chopped parsley, to serve; 1 sea bass, about 1.2 kg/2½ lb, scaled and cleaned; 1 carrot

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

As with all fish dishes, the real key to success is the absolute freshness of the fish, so that it can be cooked, dressed and served as simply as possible. You an use this simple method for other whole fish, such as a bream, or even freshwater fish, such as trout. If you eat fish regularly, it is worth buying a fish kettle.

Ingredients

1 sea bass, about 1.2 kg/2½ lb, scaled and cleaned
1

Method

Wash the fish several times in cold running water and dry it inside and out. Season the fish on the inside with salt and ground black pepper.
Put the onion, celery, carrot, parsley sprig and bay leaf in a fish kettle with the wine and vinegar. Bring to the boil. Lay the seasoned fish in the fish kettle and return it to the boil, covered.