Branzino ai Ferri from The River Café Cookbook by Rose Gray and Ruth Rogers
Prepare the sea bass by snipping off the side and back fins with a strong pair of scissors. With a fish scaler or large strong knife, scrape off the scales. This is best done by holding the fish by...
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Cooking tools:
- Fish scaler
- Kitchen shears
- Chef's knife
- Grill
Ingredients
- sea salt
- freshly ground black pepper
- 1 tablespoon olive oil
- 1 × 2.7 – 3.5 kg (6-8 lb) sea bass
- 3 lemons
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