Breaking News Bar
posted: 12/17/2012 11:56 AM

Branzino alla Licarda — Chilean Sea Bass in Lemon-Olive Oil Sauce

Success - Article sent! close

4 Chilean sea bass filets (6-8 ounces each)

Salt to taste

Pinch of pepper

Fresh lemon juice

cup white wine

1/8- 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.

Serves four.

Chef Enrico Abbruscato, La Tosca Ristorante, Villa Park

Article Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.