Dentice

Sea Bream

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This very popular Mediterranean fish can reach 1 metre (3 feet) in length. Its flesh is very delicate and can be cooked in any way, from grilling in fillets, baking whole, frying and steaming, with lots of olive oil and parsley, tomato and fennel as added flavourings.

In commercial terms, this fish is as important as the cernia or any of the other breams (see Orata and Sarago), all central players on the Italian culinary scene.