Sea bass (sea bass) 1.2 kg intero Extra virgin olive oil q.b. Fine salt q.b. Thyme q.b. Start by cleaning the sea bass: first, remove the scales by scraping the skin with the appropriate tool or the ...

Pat seabass dry with a paper towel; cut 2-3 slits into seabass skin, season with salt and pepper. Heat oil in a 12-inch sauté pan over medium-high heat until, hot but not smoking. Place seabass in the ...

Once you've gathered the required ingredients, head to a cooking station and place the above items into the pot - you'll need one piece of coal to start the cooking process. Bass can be caught when ...

Divide the cauliflower into thick slices, also called making “steak size” about ¾” thick. Save whatever falls apart for the puree, about half of the total amount. Half used as steaks, half for the ...

Scallops are shellfish that have a very tender and delicate texture and taste, and they are edible bivalve mollusks from the Pectinidae family. You will probably recognize them by their ribbed ...