Venetian Grilled Seabass

Ingredients: 1 fillet of Seabass (cured, cleaned with the skin on) per person, salt, pepper,  olive oil, parsley

Warm the griddle up to the point where it smokes. After you have nicely cleaned each fillet and you have patted them dry and you left the skin on (taking care of scaling the skin), place each fillet on the side of the skin onto the hot griddle. Cook for about 8 minutes on each side. Remove from the griddle, place on a plate, season with salt and pepper and a drizzle of olive oil. Spread some chopped parsley and serve.