Sea bass in 'bellavista'

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Medium

Doses: for 4 people

Ingredients

1 sea bass weighing about 1,500 g,

2 l dry white wine,

2 litres of water,

800 g of potatoes,

2 carrots,

3 onions,

3 ribs of celery,

1 handful of pepper in grains,

1 bunch of parsley,

1 lemon,

4 tablespoons extra virgin olive oil,

3 cloves of garlic,

2 bay leaves,

salt.

Introduction

Despite the sea bass is a slow-growing fish (its length varies from 40 cm to one meter), the sea bass farms are numerous and profitable: the demand is remarkable. The larger sea bass are preferably cooked in water and court-bouillon, the smaller ones are perfect for cooking in foil or grilled.

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