Branzino alla Licarda Chilean Sea Bass in Lemon-Olive Oil Sauce
4 Chilean sea bass filets (6-8 ounces each)
Salt to taste
Pinch of pepper
Fresh lemon juice
½ cup white wine
1/8-¼ cup extra-virgin olive oil
Heat oven to 400 degrees.
Place the filets in an oven safe pan; sprinkle the salt, pepper and drizzle lemon juice, and olive oil and white wine over the top. Place in the oven for about 20-25 minutes; the fish should be tender and not transparent.
Serve with risotto.
Chef Enrico Abbruscato, La Tosca Ristorante, Villa Park
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