Spigola in Agrodolce from Mediterranean Seafood by Alan Davidson
This recipe can be used for other fish too, although especially suited to the sea bass. Buy one whole fish, allowing 250 g (9 oz) uncleaned weight per person. Prepare the fish, and cut it up into s...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Saucepan
- Spoon
- Measuring cup
Ingredients
- fish
- onion
- olive oil
- bacon
- sugar
- flour
- knob of butter
- lemon juice
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