Spigola al Limone
Spigola al Limone, sea bass with lemon, is a delightful recipe rooted in the coastal regions of Italy from Liguria to Campania, where the bounty of the Mediterranean Sea meets vibrant lemons groves producing big yellow lemons.
This fish recipe is a summer favorite when the flavors of fresh fish meet with local lemons creating a light and delicate combination. The preparation is simple - always using fresh farm-to-table ingredients.
- 1 whole fish (such as Sea Bass, cleaned and divided into two fillets)
- 00 flour
- Extra virgin olive oil (as needed)
- Vegetable broth with lemon zest
- Pepper
- Lemon juice
- Lemon zest
- Parsley
- Sea salt
Wash the fish and pat dry. Lightly flour each fillet on both sides. In a sauté pan, add the extra virgin olive oil and warm up on medium heat. Add the fish fillets and brown on both sides. When golden, add the vegetable broth, salt, pepper, and cook for 7 minutes. Lastly add the lemon juice and cook another few minutes. Transfer to a serving dish, sprinkle with lemon zest, parsley and sea salt to taste, and serve.