2 cups organic sunflower oil (for cooking the fish)
½ cup of extra virgin Olive oil (for topping off to store)
Whole fish, bronzino (sea base) cleaned, descaled, skin on
2 bay leafs
¼ white wine vinegar
3 Tbsp Limone salt
Salt the fish well inside and out and let sit for 10 mins. In a medium saute pan heat the sunflower oil and bay leaf on low. Lay the fish with skin down on one side and cook for 8-10 mins covered. Then turn it and cook for an additional 8 mins on the other side.
Remove from pan, take off the skin and remove the bones and put into a container. Pour the white wine vinegar over the fish and top off with the extra olive oil to store in refrigerator.
This is wonderful on salads to make it a meal and great as an appetizer on crackers with thinly sliced radish.