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4
servingsMedium
By Fred Plotkin
Published 1997
This recipe is an adaptation of the one served at the Locanda Miranda in Tellaro in the province of La Spezia. The original preparation, as made by chef Angelo Cabani, is quite delicious but very labor-intensive. I have made a few adjustments that will save you time and effort in the kitchen without sacrificing flavor and subtlety.
Set a large pot of cold water to boil. When it reaches a boil, add a pinch of salt. After setting the water to boil, gently wash and dry the sea bass fillets, and then marinate them in a dish with