b'Braised Sea Bass with Here is another recipePancetta and Roasted Garlic Saucewhich attests to theBranzino brasato con la pancetta e laglioculinary resilience of this excellent fi sh.4 tablespoons extra-light olive oil6 Chilean sea bass fi llets, about 6 ounces each18 teaspoon salt18 teaspoon freshly ground black pepperChefs Tip 2 tablespoons chopped parsley4 tablespoons chopped tomatoesRemember that fi sh4 thick slices pancetta cut in thick pieces, diced and brownedfi llets are very delicate,Pancetta and Roasted Garlic Sauceso make sure that you have the correct toolsHeat the olive oil in a large, covered skillet over medium-high heat until it is almost smoking. Pat the fi sh fi llets dry and season with salt and pepper. Sear the fi sh, without jostling, for 2 to 3 minutes, or for handling fish.until a nice brown crust forms. Flip fi llets and brown the other side, about 2 to 3 minutes. Remove ere are special metalthe bass onto a plate and keep warm while preparing the sauce. spatulas designed toOnce the sauce is ready, return the fi sh fi llets fl ip the delicate fi shto the pan with the sauce. Cover and braise gently over low heat until the fi sh is tender fi llets without breakingand opaque throughout, about 3 to 5 them. ey are fairlyminutes. Place fi sh pieces on a dish or serving tray, spoon sauce over, add parsley, inexpensive and antomatoes, and browned pieces of pancetta excellent additionor bacon before serving.to your collection of kitchen tools.quattro 24'