Baked Sea Bass with Colatura di Alici and Lemons of Calabria

Il baked sea bass is one of the most beloved fish main courses in Italian cuisine. In this Calabrian version, it is enriched with the Anchovy drippings - the precious amber liquid obtained from the ripening of salted anchovies - and with the fragrant Lemons of Calabria freshly harvested. The result is a light, elegant dish full of authentic marine flavors.

Ingredients

• 1 whole sea bass about 800 g (gutted and scaled)
• 2 tablespoons of Colatura di Alici
• 2 Lemons of Calabria
• 4 tablespoons of Calabrian extra virgin olive oil
• Wild rosemary and thyme to taste.
• 2 cloves of garlic
• Salt and pepper to taste.

Proceedings

1. Preheat the oven to 190°C.
2. Carve the sea bass on the sides with 3 oblique cuts on each side.
3. Stuff the belly with lemon slices, rosemary, thyme, and garlic.
4. Prepare an emulsion with EVO oil, anchovy drippings and juice of half a lemon.
5. Brush the fish with the emulsion and arrange it in a baking dish with lemon slices.
6. Bake for 25-30 minutes until golden brown.
7. Serve with a drizzle of raw anchovy drippings and fresh lemon wedges.

Tips

Anchovy colatura is very savory: do not add salt before tasting. Use it sparingly raw on cooked fish to enhance the flavor without covering it.