Spigola (2pz/pcs) Recipe

Prepare fillets

Pat the seabass fillets dry with paper towels. Check for and remove any pin bones with tweezers. Score the skin lightly in two places to prevent curling during cooking.

Season both sides of the fillets lightly with kosher salt and freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare the sauce and heat the pan.

Heat a large nonstick or stainless steel skillet over medium-high heat. Add neutral oil (about 1 tbs) and heat until shimmering but not smoking.

Place the fillets skin-side down in the skillet. Press gently with a spatula for 15 seconds to ensure full skin contact. Cook skin-side down for 3–4 minutes, until the skin is crisp and golden and the fillet is cooked about two-thirds of the way through.

Reduce heat to medium-low, spoon 2 tbs of extra-virgin olive oil over the flesh side, flip the fillets and cook 30–60 seconds more just to finish (or cook longer to desired doneness). Remove from pan and let rest for 1–2 minutes.

In a medium bowl combine fresh lime juice (and yuzu juice if using), extra-virgin olive oil, finely diced shallot, finely diced red chili, chopped cilantro, sea salt and caster sugar or honey.

Whisk thoroughly until sugar dissolves and the mixture emulsifies slightly. Taste and adjust acidity/salt — add more lime juice for brightness or a pinch more sugar if too tart.

If you prefer a warmer sauce, let it sit 5–10 minutes to allow flavors to meld; otherwise use immediately.

Stack shiso leaves and roll them tightly, then thinly slice into fine chiffonade (or leave whole for a stronger visual). Reserve a few whole leaves for plating if desired.

To plate (2 pieces): Spoon a tablespoon of ceviche sauce in two smears or pools on each plate. Place one seabass fillet on each pool of sauce, skin side up or slightly angled to show the crisp skin.

Scatter several shiso chiffonade pieces over each fillet and tuck a whole shiso leaf or microgreens beside the fish. Finish with a light sprinkle of sea salt flakes and a crack of black pepper. Add a lemon or lime wedge to the plate.

Serve immediately so the skin remains crisp and the ceviche sauce is bright and fresh.