For starters, scampi cooked in the oven, lightly seasoned with salt and some olive oil, sprinkled with some fresh Italian parsley.
These were huge about 7 inches long (and pricey). There were only three because the person in line before us snapped up the rest. The taste is sweet and yummy, but still not as good as the gamberi rosso (red prawns) from Sicily. Now those were really amazing.
The main dish was branzino (European sea bass) cooked in a salt shell. First spread a layer of coarse salt in the pan. Place fish and drizzle with some olive oil. Cover with more coarse salt. End of recipe!
This simple and healthful way of cooking results in a surprisingly tasty dish. The fish is moist and tender, almost like it has been steamed. The taste is perfect, just enough salty, but not overly.
Best of all was the cute chef who prepared the meal. He even expertly deboned the fish before serving it. ;o)