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Fillets of sea bass in 'green crust'
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
4 fillets of sea bass (have them prepared by your fishmonger of confidence),
4 fresh courgettes,
80 g of butter,
1 glass of white wine,
salt.
Introduction
Whether you call it sea bass, bass or spiny, you always talk about the fish that is currently considered the best of haute cuisine. The name bass comes from the Latin spica (tip), sea bass instead from the Greek branchia. Peculiar characteristics are the two spines on the fins and the incision of the mouth that reaches up to the height of the eye.
Preparing
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