A very easy fish dish,light but elegant to be served. The sea bass fillets with mushrooms are prepared in a pan in a few minutes. Sea bass has a delicate flavor and goes well with mushrooms, but if you do not find it, you can replace it with sea bream or other fresh or frozen fish fillets.


You can use the mushrooms you prefer, champignons, chanterelles or porcini mushrooms (both fresh and dried) are also fine.

 4 fillets Sea bass

 150 g ( 5 ounces) mushrooms

 100 ml. glass (1/2 cup)Dry white wine

 1 clove Garlic

 1 tuft Parsley

 Extra virgin olive oil

Salt Pepper


Clean the mushrooms well by removing the soil. Pass them with a damp cloth then cut them into small pieces.

Sauté a clove of garlic in a pan with a drizzle of extra virgin olive oil, add the mushrooms, salt and cook about ten minutes over high heat.

Once cooked, turn off and set aside.

Take your fish fillets, and remove any thorns with tweezers. I advise you to leave the skin, so that during cooking they do not break.

Heat another pan and melt and add a drizzle of oil

Place the fillets in the pan, on the side of the skin. When they start to brown, blend the bottom with white wine, then salt and pepper.

 Cook the sea bass fillets for 5-6 minutes, depending on the thickness, turning them very gently on both sides.

Now add the mushrooms cooked previously, and season with chopped parsley.

 Finish cooking for another 4-5 minutes, and adjust salt if necessary.

Your sea bass fillets with mushrooms are ready, serve hot and enjoy your meal!


Sea bass, in Italian branzino o spigola, is an extremely coveted species by virtue of the quality and composition of its meat; However, the retail price of wild fish, caught and fresh, is not very low.

Fish is usually considered perfect in many diets  but take in consideration  some differences  between wild and farmed sea bass: wild sea bass boasts a lower level of adiposity than that of the farmed animal and therefore the choice in a low-cholesterol diet between a wild sea bass and a bred one must turn in favor of the first compared to the second.

 Sea bass is generally framed among lean fish even if, also consuming the skin (very pleasant in roasted fish), the amount of fatty acids and cholesterol ingested increases dramatically.