Filetti di Branzino con ‘Nduja. We have pan-fried sea bass fillets with a spicy touch of ‘Nduja, a Calabrian spicy salami spread nduja-the-calabrian-spicy-spreadable-salami-paste. Just a little goes a long way to create a dish that is both appetising and well-balanced without covering up the flavour of the fish.

Serves 2, Preparation 5 mins, Cooking less than 10 mins

  • Sea bass fillet, 2
  • Nduja Calabrese, a teaspoon
  • Fresh thyme, a couple of sprigs
  • 1 clove of garlic, peeled
  • EVOO – Extra Virgin Olive Oil, 2 tbsp
  • Salt, a pinch


Heat two tablespoons of oil in a non-stick pan, when hot add the thyme sprigs and garlic clove until gilded, add the teaspoon of ‘Nduja and stir over low heat.

Add sea bass fillets, fry them 3 to 4 minutes on each side, pour over the sauce in the pan by using a spoon.

Add a pinch of salt. We served these fillets with a side dish of stewed peas, carrots and potatoes.

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