Spigola alla romana

• 2 sea bass, about 1 pound (450 g) each
• pepper

With a long, sharp knife, make an incision along the backbone of the fish. Open the fish and remove the first fillet. Discard the backbone and remove the second fillet, discarding the guts as you go. Rinse and dry the fillets. Sprinkle the fillets with pepper and set aside.

Using a small knife, gently scrape the surface of the mushrooms to eliminate any clinging dirt. Wipe with a damp c