Branzino ai Ferri

• 1 × 2.7 – 3.5 kg (6-8 lb) sea bass
• 1 tablespoon olive oil

Prepare the sea bass by snipping off the side and back fins with a strong pair of scissors. With a fish scaler or large strong knife, scrape off the scales. This is best done by holding the fish by the tail in a sink and scraping downwards. It is essential to do this thoroughly. Gut the fish by running a sharp knife up from the base of the belly to the head. Remove the guts and wash the fish we