Ingredients
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4 Sea bass
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to taste Bay
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to taste Garlic
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2 Lemon
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1 Orange
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to taste Extra virgin olive oil
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to taste Salt
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to taste Pepper
Directions
Spigola fish alla griglia is a popular light fish second course, perfect for a family dinner. Spigola fish (sea bass) meat turns out to be very delicate, yet flavorful and lends itself well to simple cooking, such as grilling or baking.
In this version we have flavored the meat with citrus and bay leaf to make it slightly different from the classic combination of lemon, garlic and parsley. The addition of orange and bay leaves makes the dish more flavorful and tasty.
To accompany the Spigola fish, prepare mixed vegetables for grilling or a pan of baked potatoes and tomatoes. Rely on your trusted fishmonger to choose a good fish, preferably not farmed, and ask him to clean it if you are not very practical in doing so.
As always, if you liked the recipe, please comment! Your opinions give us the motivation we need to keep posting new recipes!
Steps
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1
Done
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Clean the sea bass (spigola) by removing the guts and wash them well under running water. |
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2
Done
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Slice the orange and lemons, start stuffing the fish belly with a few bay leaves, a clove of garlic, two slices of lemon and one of orange, salt and pepper for each bass. |
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3
Done
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Let the grill or steak pan get hot and place the sea bass to cook for about 7 minutes per side. |
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4
Done
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When the sea bass are well cooked, plate them, dress with a drizzle of raw extra virgin olive oil, and serve. |
