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Branzino ai Ferri
Grilled Sea Bass Fillets
- Serves
6
- Difficulty
Easy
By Rose Gray and Ruth Rogers
Published 1995
Ingredients
1 × 2.7 – 3.5 kg 6-8 lb 1 tablespoon
Method
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
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