Spigola alla griglia (grilled sea bass) with Salmoriglio sauce

Serves Icon
Time 25 Minutes
  • 4 whole sea bass (approximately 350g each), cleaned (ask your local fishmonger to clean the sea bass for you)
  • 140g semolina flour
  • Sea salt, freshly ground black pepper
Salmoriglio sauce
  • Juice of 2 lemons
  • 3 tablespoons (60ml) extra virgin olive oil, plus extra for cooking
  • 1 clove garlic, halved
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon flat-leaf parsley, finely chopped
  • 1 fresh red chilli, finely chopped (optional)
  • Sea salt

How to Make It
Step 1

To make the Salmoriglio sauce, combine the lemon juice, extra virgin olive oil, garlic, chopped mint and parsley in a screw-top jar. Season with salt and add chilli (optional). Close the jar and shake well to combine. Set aside.

Step 2

Season the sea bass with sea salt and freshly ground black pepper. Place the semolina flour into a bowl. Coat one of the sea bass in the semolina flour. Place the semolina coated seabass onto a plate. Repeat with the remaining seabass.

Step 3

Lightly oil a sheet of kitchen paper with extra virgin olive oil. Use the lightly oiled kitchen paper to wipe the surface of a large non-stick frying pan. Heat the frying pan over medium-high heat. Cook 2 of the semolina coated seabass for 2-3 minutes on each side, or until golden and cooked through. Once again wipe the surface of the frying pan using the lightly oiled kitchen paper. Cook the remaining seabass.

Step 4

To serve, place one Spigola alla griglia (grilled sea bass) on each plate. Spoon the Salmoriglio sauce over the sea bass and serve immediately – buon appetito.

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