LIGURIAN SEA BASS

Ingredients · Sea bass: (sea bass) (2 pieces) 1100 g
· Extra virgin olive oil Il Cavallino Special edition: 30 g
· Garlic: 1 clove
· Pitted Taggiasca olives: 50 g
· Pine nuts: 20 g
· Thyme: 2 sprigs
· Salt up: to taste
· Black pepper: to taste

Preparation To prepare the Ligurian sea bass fillets, start by cleaning the fresh sea bass, place the whole fish under running water and peel it using the appropriate scaling tool or alternatively use the blade of a knife. You have to rub the scaler from the tail all along the sea bass until it is completely flaky. Now place the fish on the cutting board and cut the belly with scissors and remove the entrails inside, then rinse the fish under running water to clean it of any residues. Now fillet the fish: remove the head and then, keeping the knife parallel to the work surface, make a deep cut along the backbone of the sea bass, close to the bone, in this way it will be easier to separate the fillet. With a small knife, remove the reddish ribs found in the central part of each fillet. Now gently remove the visible bones of the belly of the fish with a knife, taking care not to break the meat. Proceed by eliminating the remaining bones with special tweezers. Now put a pan on the fire with the extra virgin olive oil Il Cavallino Special Edition and a clove of garlic, let it flavor well, and inside the pan lay the sea bass fillets with the skin facing down. Cook for 2 minutes over medium heat, taking care to turn them with a spatula halfway through cooking, do this very gently so as not to break the sea bass. At this point, add the olives, remove the garlic with a kitchen tongs. Season the sea bass fillets with the fresh thyme leaves 13. Turn off the heat and separately in another pan toast the pine nuts for 2-3 minutes over medium heat. Serve the Ligurian style sea bass fillet with olives and garnish with toasted pine nuts!