{"id":688,"date":"2026-04-01T18:11:59","date_gmt":"2026-04-01T18:11:59","guid":{"rendered":"https:\/\/liljasflat.com\/pesce\/"},"modified":"2026-10-08T15:42:33","modified_gmt":"2026-10-08T15:42:33","slug":"pesce","status":"publish","type":"page","link":"https:\/\/liljasflat.com\/it\/pesce\/","title":{"rendered":"Pesce &#038; Mare"},"content":{"rendered":"\n<style>\n@import url('https:\/\/fonts.googleapis.com\/css2?family=Cormorant+Garamond:ital,wght@0,200;0,300;0,400;1,200;1,300;1,400&family=Inter:wght@300;400;500;600;700&display=swap');\n*,*::before,*::after{box-sizing:border-box}\n:root{--ocean:#5cc8f0;--deep:#001824;--white:#fff;--card:#0d2233;--border:rgba(255,255,255,.08);--teal:#40c8a0}\n.rp-page{font-family:'Inter',sans-serif;background:var(--deep);color:var(--white);min-height:100vh}\n.rp-hero{position:relative;padding:80px 6vw 60px;background:linear-gradient(135deg,#00141e 0%,#002a3a 60%,#001018 100%);border-bottom:1px solid 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class=\"rp-hero-inner\">\n    <div class=\"rp-breadcrumb\"><a href=\"https:\/\/liljasflat.com\">Home<\/a> &nbsp;&rsaquo;&nbsp; Recipes<\/div>\n    <div class=\"rp-category-tag\">Fish &middot; Seafood &middot; Calabrian Coast<\/div>\n    <h1 data-no-translation>Pesce<br><em>&amp; Mare<\/em><\/h1>\n    <p class=\"rp-hero-sub\">The Tyrrhenian Sea is just 5 minutes from the flat. These are recipes built around the fish that comes directly from those waters &mdash; clean, precise, unfussy.<\/p>\n  <\/div>\n<\/div>\n\n<nav class=\"rp-jumpnav\"><div class=\"rp-jumpnav-inner\">\n  <a class=\"rp-jumplink\" href=\"#seabass\"><span class=\"ji\">\ud83d\udc1f<\/span> Seabass Carpaccio<\/a>\n  <a class=\"rp-jumplink\" href=\"#crispyseabass\"><span class=\"ji\">\ud83c\udf73<\/span> Crispy Sea Bass<\/a>\n<\/div><\/nav>\n\n<!-- SEABASS CARPACCIO -->\n<div class=\"rp-section\" id=\"seabass\">\n  <div class=\"rp-recipe-header\">\n    <div class=\"rp-recipe-title-block\">\n      <div class=\"rp-recipe-tag\">Pesce &middot; Calabria &middot; Tyrrhenian Sea<\/div>\n      <h2>Seabass<br><em>Carpaccio<\/em><\/h2>\n      <div class=\"rp-yield\">Serves 2&ndash;3 &middot; <span data-no-translation>Carpaccio di Branzino<\/span><\/div>\n    <\/div>\n    <div class=\"rp-recipe-meta\">\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">20&#8242;<\/div><div class=\"rp-meta-label\">Total Time<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">2&ndash;3<\/div><div class=\"rp-meta-label\">Servings<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">&#9733;&#9733;<\/div><div class=\"rp-meta-label\">Difficulty<\/div><\/div>\n    <\/div>\n  <\/div>\n  <div class=\"rp-card\">\n    <img data-recalc-dims=\"1\" decoding=\"async\" class=\"rp-card-img\" src=\"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/03\/img_1699.jpg?ssl=1\" alt=\"Seabass Carpaccio\">\n    <div class=\"rp-card-body\">\n      <div class=\"rp-grid\">\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">The Fish &mdash; <\/span><span data-no-translation>Il Pesce<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">500g Fresh Sea Bass Fillet, skin off<\/span><span class=\"it\" data-no-translation>500g Filetto di Branzino fresco, senza pelle<\/span><\/li>\n            <li><span class=\"en\">100ml Extra Virgin Olive Oil<\/span><span class=\"it\" data-no-translation>100ml Olio Extra Vergine di Oliva<\/span><\/li>\n            <li><span class=\"en\">100ml Lemon Juice (1&ndash;2 lemons)<\/span><span class=\"it\" data-no-translation>100ml Succo di Limone (1-2 limoni)<\/span><\/li>\n            <li><span class=\"en\">Sea salt &amp; fresh black pepper<\/span><span class=\"it\" data-no-translation>Sale marino &amp; Pepe Nero Fresco<\/span><\/li>\n          <\/ul>\n        <\/div>\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">The Garnish &mdash; <\/span><span data-no-translation>Il Condimento<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">Radicchio (Italian chicory) leaves<\/span><span class=\"it\" data-no-translation>Foglie di Radicchio<\/span><\/li>\n            <li><span class=\"en\">Fennel or celery leaves<\/span><span class=\"it\" data-no-translation>Foglie di Finocchio o Sedano<\/span><\/li>\n            <li><span class=\"en\">Pickled red onions (optional)<\/span><span class=\"it\" data-no-translation>Cipolle Rosse in Aceto (opzionale)<\/span><\/li>\n            <li><span class=\"en\">Lemon slices to serve<\/span><span class=\"it\" data-no-translation>Fette di Limone per servire<\/span><\/li>\n          <\/ul>\n        <\/div>\n      <\/div>\n      <div class=\"rp-method-title\"><span class=\"lf-en\">Method &mdash; <\/span><span data-no-translation>Procedimento<\/span><\/div>\n      <ol class=\"rp-steps\">\n        <li><span class=\"step-en\">Freeze the seabass fillet for 30 mins to firm it up &mdash; this makes slicing much easier. Remove and slice paper-thin with a very sharp knife, against the grain.<\/span><span class=\"step-it\" data-no-translation>Congelare il filetto 30 min per compattarlo &mdash; facilita il taglio. Affettare molto sottile con un coltello affilatissimo, contro fibra.<\/span><\/li>\n        <li><span class=\"step-en\">Arrange the slices on a cold plate, overlapping slightly. Work quickly &mdash; the fish must stay cold.<\/span><span class=\"step-it\" data-no-translation>Disporre le fette su un piatto freddo, leggermente sovrapposte. Lavorare velocemente: il pesce deve restare freddo.<\/span><\/li>\n        <li><span class=\"step-en\">Whisk olive oil and lemon juice with a pinch of salt into a loose emulsion. Drizzle over the carpaccio just before serving.<\/span><span class=\"step-it\" data-no-translation>Emulsionare olio e succo di limone con un pizzico di sale. Versare a filo sul carpaccio appena prima di servire.<\/span><\/li>\n        <li><span class=\"step-en\">Scatter radicchio leaves, fennel fronds, and pickled onion. Season with flaky salt and a twist of fresh black pepper. Serve immediately.<\/span><span class=\"step-it\" data-no-translation>Aggiungere radicchio, finocchietto e cipolla in aceto. Condire con sale in fiocchi e pepe nero. Servire subito.<\/span><\/li>\n      <\/ol>\n      <div class=\"rp-secret\"><div class=\"rp-secret-icon\">\ud83d\udc1f<\/div><div><div class=\"rp-secret-title\"><span class=\"lf-en\">Freshness is Non-Negotiable &mdash; <\/span><span data-no-translation>La Freschezza Non &egrave; Negoziabile<\/span><\/div><div class=\"rp-secret-text\"><span class=\"lf-en\">This dish has nowhere to hide &mdash; it is raw fish, acid, and oil. The seabass must be sushi-grade fresh, sourced the same day. In San Nicola Arcella, you are minutes from fishermen who pull this exact fish from the Tyrrhenian that morning. <\/span><em data-no-translation>Questo piatto non si pu&ograve; nascondere. Il branzino deve essere freschissimo, acquistato lo stesso giorno. A San Nicola Arcella, i pescatori portano questo stesso pesce dal Tirreno ogni mattina.<\/em><\/div><\/div><\/div>\n    <\/div>\n  <\/div>\n<\/div>\n\n<!-- CRISPY SKIN SEA BASS -->\n<div class=\"rp-section\" id=\"crispyseabass\">\n  <div class=\"rp-recipe-header\">\n    <div class=\"rp-recipe-title-block\">\n      <div class=\"rp-recipe-tag\">Pesce &middot; Calabria &middot; Sunset Kitchen<\/div>\n      <h2>Crispy Skin<br><em>Sea Bass<\/em><\/h2>\n      <div class=\"rp-yield\">Serves 2 &middot; <span data-no-translation>Branzino con Pelle Croccante<\/span><\/div>\n    <\/div>\n    <div class=\"rp-recipe-meta\">\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">10&#8242;<\/div><div class=\"rp-meta-label\">Prep<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">12&#8242;<\/div><div class=\"rp-meta-label\">Cook<\/div><\/div>\n      <div class=\"rp-meta-item\"><div class=\"rp-meta-num\">&#9733;&#9733;<\/div><div class=\"rp-meta-label\">Difficulty<\/div><\/div>\n    <\/div>\n  <\/div>\n  <div class=\"rp-card\">\n    <img data-recalc-dims=\"1\" decoding=\"async\" class=\"rp-card-img\" src=\"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/05\/9975c0d0-2134-4fd5-b85f-4695012d2e53.png?ssl=1\" alt=\"Crispy Skin Sea Bass with Lemon-Herb Emulsion &mdash; Lilja's Flat, Calabria\">\n    <div class=\"rp-card-body\">\n      <div class=\"rp-grid\">\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">The Fish &mdash; <\/span><span data-no-translation>Il Pesce<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">2 &times; 180g Sea Bass Fillets, skin-on<\/span><span class=\"it\" data-no-translation>2 &times; 180g Filetti di Branzino con pelle<\/span><\/li>\n            <li><span class=\"en\">2 tbsp Extra Virgin Olive Oil<\/span><span class=\"it\" data-no-translation>2 cucchiai Olio Extra Vergine di Oliva<\/span><\/li>\n            <li><span class=\"en\">20g Unsalted Butter<\/span><span class=\"it\" data-no-translation>20g Burro non salato<\/span><\/li>\n            <li><span class=\"en\">1 Garlic Clove, crushed<\/span><span class=\"it\" data-no-translation>1 Spicchio d&#8217;Aglio, schiacciato<\/span><\/li>\n            <li><span class=\"en\">3 sprigs Fresh Thyme<\/span><span class=\"it\" data-no-translation>3 rametti di Timo fresco<\/span><\/li>\n            <li><span class=\"en\">Sea salt &amp; white pepper<\/span><span class=\"it\" data-no-translation>Sale marino &amp; Pepe bianco<\/span><\/li>\n          <\/ul>\n        <\/div>\n        <div>\n          <div class=\"rp-ing-title\"><span class=\"lf-en\">Lemon-Herb Emulsion &mdash; <\/span><span data-no-translation>L&#8217;Emulsione<\/span><\/div>\n          <ul class=\"rp-ing-list\">\n            <li><span class=\"en\">1 Lemon, juice &amp; zest<\/span><span class=\"it\" data-no-translation>1 Limone, succo e scorza<\/span><\/li>\n            <li><span class=\"en\">60ml Extra Virgin Olive Oil<\/span><span class=\"it\" data-no-translation>60ml Olio Extra Vergine di Oliva<\/span><\/li>\n            <li><span class=\"en\">2 tbsp Fresh Parsley, chopped<\/span><span class=\"it\" data-no-translation>2 cucchiai Prezzemolo fresco, tritato<\/span><\/li>\n            <li><span class=\"en\">1 tbsp Chives, chopped<\/span><span class=\"it\" data-no-translation>1 cucchiaio Erba cipollina, tritata<\/span><\/li>\n            <li><span class=\"en\">1 tsp Small Capers, drained<\/span><span class=\"it\" data-no-translation>1 cucchiaino Capperi piccoli, scolati<\/span><\/li>\n            <li><span class=\"en\">2 handfuls Cavolo Nero or Watercress<\/span><span class=\"it\" data-no-translation>2 manciate Cavolo nero o Crescione<\/span><\/li>\n          <\/ul>\n        <\/div>\n      <\/div>\n      <div class=\"rp-method-title\"><span class=\"lf-en\">Method &mdash; <\/span><span data-no-translation>Procedimento<\/span><\/div>\n      <ol class=\"rp-steps\">\n        <li><span class=\"step-en\">Pat the fillets completely dry with kitchen paper &mdash; the most important step for crispy skin. Season generously with sea salt and white pepper. Score the skin with 3 shallow cuts to prevent curling.<\/span><span class=\"step-it\" data-no-translation>Asciugare i filetti con carta da cucina &mdash; il passo pi&ugrave; importante. Condire con sale e pepe bianco. Incidere la pelle con 3 tagli superficiali per evitare che si arricci.<\/span><\/li>\n        <li><span class=\"step-en\">Make the emulsion: whisk lemon juice, olive oil, parsley, chives, capers and zest until emulsified. Season and set aside at room temperature.<\/span><span class=\"step-it\" data-no-translation>Preparare l&#8217;emulsione: sbattere succo di limone, olio, prezzemolo, erba cipollina, capperi e scorza. Aggiustare di sale. Mettere da parte a temperatura ambiente.<\/span><\/li>\n        <li><span class=\"step-en\">Wilt the cavolo nero or watercress in a pan with olive oil and a pinch of salt for 2&ndash;3 minutes. Keep warm.<\/span><span class=\"step-it\" data-no-translation>Appassire il cavolo nero o il crescione in olio con un pizzico di sale per 2&ndash;3 minuti. Tenere in caldo.<\/span><\/li>\n        <li><span class=\"step-en\">Heat a heavy pan over high heat until almost smoking. Add olive oil. Place fillets skin-side down, press gently with a spatula for 30 seconds, then cook undisturbed for 5&ndash;6 minutes until the skin releases naturally.<\/span><span class=\"step-it\" data-no-translation>Scaldare una padella pesante a fuoco alto. Aggiungere l&#8217;olio. Adagiare i filetti con la pelle verso il basso, premere 30 secondi, cuocere indisturbati per 5&ndash;6 minuti finch&eacute; la pelle si stacca da sola.<\/span><\/li>\n        <li><span class=\"step-en\">Add butter, garlic, and thyme. Tilt the pan and baste continuously for 1 minute. Flip and cook flesh-side for 60 seconds only.<\/span><span class=\"step-it\" data-no-translation>Aggiungere burro, aglio e timo. Inclinare e irrorare per 1 minuto. Girare e cuocere dal lato della carne per soli 60 secondi.<\/span><\/li>\n        <li><span class=\"step-en\">Rest on a warm plate skin-side up for 1 minute. Plate with a swoosh of emulsion, the greens, and the sea bass resting on top. Garnish with a lemon zest curl.<\/span><span class=\"step-it\" data-no-translation>Riposo 1 minuto con la pelle verso l&#8217;alto. Impiattare con emulsione, verdure e branzino sopra. Guarnire con un ricciolo di scorza di limone.<\/span><\/li>\n      <\/ol>\n      <div class=\"rp-secret\"><div class=\"rp-secret-icon\">\ud83d\udd25<\/div><div><div class=\"rp-secret-title\"><span class=\"lf-en\">The Pan Must Be Truly Hot &mdash; <\/span><span data-no-translation>La Padella Deve Essere Rovente<\/span><\/div><div class=\"rp-secret-text\"><span class=\"lf-en\">A lukewarm pan steams the skin instead of crisping it. If the fillet curls despite scoring, press it flat with a spatula and hold for 10 seconds &mdash; it will relax. <\/span><em data-no-translation>Una padella tiepida cuoce la pelle al vapore. Se il filetto si arriccia, premere con la spatola per 10 secondi &mdash; si rilasser&agrave;.<\/em><\/div><\/div><\/div>\n    <\/div>\n  <\/div>\n<\/div>\n\n<div class=\"rp-more-soon\">\n  <h3>More fish recipes coming&hellip;<\/h3>\n  <p>Calabrian sea urchin pasta, grilled orata, stuffed squid &mdash; the Tyrrhenian kitchen is rich. More recipes added as the season progresses.<\/p>\n<\/div>\n\n<div class=\"rp-footer-nav\">\n  <a class=\"rp-back\" href=\"https:\/\/liljasflat.com\">&larr; Back to Home<\/a>\n  <div class=\"rp-cat-links\">\n    <a class=\"rp-cat-link\" href=\"https:\/\/liljasflat.com\/pasta-pizza-pane\"><span data-no-translation>Pasta, Pizza &amp; Pane<\/span><\/a>\n    <a class=\"rp-cat-link\" href=\"https:\/\/liljasflat.com\/secondi\"><span data-no-translation>Secondi &amp; Carne<\/span><\/a>\n    <a class=\"rp-cat-link\" href=\"https:\/\/liljasflat.com\/dolci\"><span data-no-translation>Dolci<\/span><\/a>\n  <\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Home &nbsp;&rsaquo;&nbsp; Recipes Fish &middot; Seafood &middot; Calabrian Coast Pesce&amp; Mare The Tyrrhenian Sea is just 5 minutes from the flat. These are recipes built around the fish that comes directly from those waters &mdash; clean, precise, unfussy. \ud83d\udc1f Seabass Carpaccio \ud83c\udf73 Crispy Sea Bass Pesce &middot; Calabria &middot; Tyrrhenian Sea SeabassCarpaccio Serves 2&ndash;3 &middot; [&hellip;]<\/p>\n","protected":false},"author":256942233,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_wpcom_ai_launchpad_about_page":false,"_wpcom_ai_launchpad_gallery_page":false,"_wpcom_ai_launchpad_contact_page":false,"_wpcom_ai_launchpad_events_page":false,"_wpcom_ai_launchpad_video_page":false,"_wpcom_ai_launchpad_portfolio_piece":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"footnotes":"","big_sky_generated":false},"class_list":["post-688","page","type-page","status-publish","hentry"],"jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/Pg6uIY-b6","jetpack-related-posts":[{"id":1088,"url":"https:\/\/liljasflat.com\/it\/bistecca-alla-fiorentina\/","url_meta":{"origin":688,"position":0},"title":"Bistecca alla Fiorentina - Fiorentina alla griglia, stile toscano","author":"Bjarni Gunnar Kristinsson","date":"Settembre 26, 2026","format":false,"excerpt":"Bistecca alla Fiorentina alla griglia: una T-bone spessa a temperatura ambiente, pochi minuti per lato sulla brace ardente, girata una volta, lasciata riposare, salata e disossata.","rel":"","context":"Articolo simile","block_context":{"text":"Articolo simile","link":""},"img":{"alt_text":"Sliced rare Florentine steak with jus, potato pur\u00e9e and grilled vegetables on a white plate in front of a painted fresco","src":"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/09\/bistecca-fiorentina-hero.webp?fit=600%2C750&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/09\/bistecca-fiorentina-hero.webp?fit=600%2C750&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/liljasflat.com\/wp-content\/uploads\/2026\/09\/bistecca-fiorentina-hero.webp?fit=600%2C750&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":1086,"url":"https:\/\/liljasflat.com\/it\/gnocchi-tricolore\/","url_meta":{"origin":688,"position":1},"title":"Gnocchi tricolore \u2014 prima lessati, poi saltati in padella","author":"Bjarni Gunnar Kristinsson","date":"Settembre 26, 2026","format":false,"excerpt":"Gnocchi di patate tricolore lessati con rosmarino, poi saltati in padella fino a doratura e completati con basilico e Parmigiano. 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