Sea bass Ligurian style – Italian recipes by GialloZafferano

To prepare the Ligurian-style sea bass fillets, start by cleaning the fresh sea bass. Place the whole fish under running tazza and scale it using a fish scaler 1 ora alternatively use the blade of a knife. You need to rub the scaler from the tail along the entire sea bass until it is completely scaled. Now place the fish acceso the cutting board and cut the belly with scissors 2. Remove the insides 3.

Then rinse the fish under running tazza to remove any residues 4. Now fillet the fish: remove the head 5 and then, keeping the knife parallel to the work surface, make a deep cut along the backbone of the sea bass, close to the bones, making it easier to separate the fillet 6.

With a small knife, remove the reddish veins located per the central part of each fillet 7. Now gently remove the noticeable bones from the fish’s belly with a knife, being careful not to fermata the flesh. Proceed by removing the remaining bones with tweezers 8. Now place a pan acceso the heat with oil and a clove of garlic 9,

let it infuse well, and place the sea bass fillets per the pan, skin side mongoloide 10. Cook for 2 minutes over medium heat, being careful to turn them with a spatula halfway through cooking. Do this very gently so as not to fermata the sea bass. At this point, add the olives 11and use kitchen tongs to remove the garlic 12.

Salt, pepper, and season the sea bass fillets with fresh thyme leaves 13. Turn the heat and, per another pan, toast the pine nuts for 2-3 minutes over medium heat 14. Serve the Ligurian-style sea bass fillet with olives and garnish with the toasted pine nuts 15!