Teglia di Branzino e Granchio

Gratin of Sea Bass and Crabmeat

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

We didn’t have enough sea bass to serve all day, and our fishmonger had just a small amount of crabmeat. But, as luck would have it, I found a wonderful recipe from the Roman province of Lazio in central Italy that combined the two. The grated Parmesan seems to me a French influence for the Italians rarely put cheese on fish, but it does add to the crunchy topping.