Branzino Marinato

This is lovely as part of a fish antipasto. You can serve this over some rucola, as I ate it in Venice, or just on its own. The fish isn’t cooked over heat but the acid of the lemon juice will marinate it right through. It’s important to have top-quality fresh fresh fish. Use white-fleshed boned fillets that are suitable for marinating, such as bass or bream (ask your fishmonger for advice). If you are using fish that has been filleted for you, you will need three