Branzino allo scoglio

Branzino allo scoglio


• sea bass (branzino), 500-600 g
• mussels (cozze), 200 g
• clams (vongole), 150 g
• calamary, 150 g
• extra virgin olive oil, 20 g
• garlic, 1 clove
• pachino tomato, 100 g
• parsley, 30 g
• basil, 3 leaves
• salt
• pepper


Clean the sea bass and prepare 2 fillets. Pour 10 g oil in a pan, add the garlic and warm up the oil. Add the mussels, clams, calamary and cook it for 3-4 minutes in high temperature. Then, add the tomatoes, the parsley and the basil as well. Salt and pepper. In a grille or in a non-stick frying pan cook the bass fillets, salt and pepper a little bit and add also some oil in it. Cook both parts of the fillets for 3-3 minutes. If the fillets are ready, take them in a plate and pour our sauce on it.

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