filetto di spigola al pistacchio

Are you looking for the perfect idea for a second course of delicious fish, capable of combining the sea and the land in a riot of flavors? Then this recipe is right for you! Its protagonists: sea bass, queen of the Mediterranean, and Pistachio di Bronte, green king of Sicily.

Preparation: 30 minutes
Cooking: 15 minutes
Difficulty: low

– 4 sea bass fillets
– 2 lemons
– 2 teaspoon of butter
– chives
– Salt to taste.


Heat a cast iron plate, sprinkle the salt and, when the heat is sufficient, arrange the sea bass fillets (already properly filleted) on the skin side and cook them for a maximum of 2 minutes. Cover the fillets with chopped pistachios and a pinch of salt. Put them in the oven at 220 ° C for about ten minutes. For the sauce, squeeze the two lemons and simmer them until the juice has halved. With the heat off, add the butter and mix well. Finally, add the finely chopped fresh chives. Serve the fillets accompanied by the freshly prepared sauce.