Marinated sea bass recipe
In northern Italy sea bass is known as branzino, while southerners serve it under the name spigola. It’s essentially the same fish and marinated sea bass is utterly delicious.
I first became aware of the spigola, when a waiter at a restaurant in Otranto presented it on a platter as one of the exquisitely fresh, local menu options of the day. A few days later in Taranto, a small piece of branzino coated in fried breadcrumbs was served as part of an elaborate antipasto. Finding out that spigola and branzino are essentially the same fish, I started collecting sea bass recipes and looking for it at my local fishmonger.
Sea bass is an extremely delicate, white fish with few bones. The meat is tongue-melting moist and tender, a bit like an elegant, superior version of blue mackerel. For this reason it is highly coveted and not inexpensive.
In my opinion this sea bass recipe manages to bring out the full flavour of the fish with minimal preparation.