Seabass

whole sea bass (or 4 fillets) • oranges • butter (about 40 grams) • Salt and pepper, to taste • Cornstarch (if needed)

sea bass • potatoes • green onions • Cilantro or parsley • Salt and pepper, to taste • Extra virgin olive oil

sea bass • extra virgin olive oil (about 45 ml) • Oregano, to taste • Salt, to taste • garlic cloves • cherry tomatoes • white wine (about 120 ml) • Parsley, to taste

sea bass (filleted) • yellow and red cherry tomatoes (about 50 grams) • extra virgin olive oil • To taste, garlic • To taste, salt • To taste, oregano • To taste, parsley • To taste, basil

whole sea bass • White wine, water, cherry tomatoes, garlic, parsley, lemons • Herbs, to taste • Olive oil

sea bass • Piccadilly tomatoes • garlic • fresh parsley • chili pepper • Extra virgin olive oil, • White wine, • Salt,

sea bass (about 10 oz/300 g each) • Extra virgin olive oil, • Salt, • cherry tomatoes • Oregano, • white wine (about 60 ml) • garlic clove • Parsley,

sea bass • Olive oil • Garlic • Salt • cherry tomatoes • white wine (about 120 ml) • Oregano • Water, • Parsley

Ingredients for 12-15 cannoli: • all-purpose flour (250 grams) • granulated sugar (25 grams) • lard or extra-virgin olive oil (15 grams) • drops of lemon juice • Passito di Pantelleria dessert wine (120 ml) • salt • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • Guacamole: • avocado • lime • Tabasco sauce, to taste •

large mullet (about 1 3/4 pounds) or sea bass • small green zucchinis • green onion • coarse salt (about 500 grams)