Name: Teglia di Branzino e Granchio (Gratin of Sea Bass and Crabmeat)
Yield: Serves 4
Cuisine: Italy
Ingredients: ¾ cup toasted bread crumbs; ¼ cup unsalted butter, melted; ½ cup freshly grated Parmesan cheese; 1 cup Tomato Sauce; 2 tablespoons chopped fresh parsley; 2 teaspoons chopped fresh tarragon; 4 teaspoons chopped fresh mint; 1 pound crabmeat, picked over for cartilage and bone; 1 pound sea bass, cut into 3 by 1-inch strips; 2 cups diced peeled fresh tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mediterranean Kitchen

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.