Sea bass is a white, textured fish that is native to the waters surrounding the western volcanic island of Ischia. While sea bass tend to live in cooler oceans, they also, somewhat unusually, inhabit the warmer waters of the Gulf of Naples, which gives Italian sea bass a slightly different flavour. We love Ischia, indeed, our founder Alessandro went there this summer, we especially enjoyed relaxing at the Negombo thermal gardens.
This dish is finished with crushed grissini, adding wonderful crunch, as well as a sumptuous tarragon butter that complements the delicate flavours of the girasoli.
Image by: Chelsea parsons
|Sea Bass Girasoli||200g||476kCal||
Pasta (56%): Wheat Flour, Egg, Durum Wheat Flour, Water, Salt.
|Tarragon Butter||25g||150kCal||Butter (Milk), Tarragon, Salt, Black Pepper|
|Grissini||8g||38kCal||Breadcrumbs (Wheat), Salt, Black Pepper|
Please note the above nutritional guidance is based on our estimates only.
Find recipe card here.