Sautéed Sea Bass with Chanterelles

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

The key to this dish is the flavorful sauce made from the fish scraps. The head and bones are roasted with wine and aromatics before the liquid is strained and emulsified into a concentrated accompaniment to the meaty fish. The mushrooms add an enticing earthy element.


  • Canola oil, for frying
  • 8 sprigs fresh flat-leaf parsley
  • 1 2 ½–3-lb. whole striped sea bass, c


  1. Heat oven to 350°F. Heat 2″ canola oil in a 4-qt. saucepan until a deep-fry thermometer reads 325°F. Pick leaves from 2 sprigs parsley and fry in oil until crisp, about 30