Baked ligurian sea bass
Baked ligurian sea bass
Baked ligurian sea bass
5
1
Stefano Moraschini
Scale, gut and clean the fish.
Drill 2 lateral cuts lengthwise; put clumps of wild fennel and Gill cavities and in the belly.
Brush with a marinade of olive oil, salt, pepper, chopped parsley.
Cook it on the grill over wood coals perfumed with fennel sprigs and spennellandolo time and time again.
Serve with lemon slices.
Calories calculation
Calories amount per person:
437
Ingredients and dosing for 4 persons
License
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