Bronzino

Crispy skin-on Mediterranean sea bass filet served with melted leeks, prosciutto-wrapped artichokes, grilled red potatoes, charred lemon, and salsa criolla.

Rooted in Tradition, Refined by Technique

Bronzino is a European sea bass commonly found in Mediterranean waters. It is known for its mild, slightly sweet flavor and delicate, flaky white flesh. It is a popular whole fish because it cooks evenly, has a clean flavor that absorbs seasoning well, and develops a beautifully crisp skin when cooked over high heat or an open flame.

Our bronzino technique goes back to the earliest days of cooking over live fire. Whole, fresh fish brought in, cleaned by hand, and hung over the flames to cook gently.

Chef Matthew Brown developed a citrus and white wine spray to keep the fish tender as it hangs, protecting the flesh and preserving its natural flavor over the fire. Once the fish is nearly cooked through, it is finished skin-side down to crisp the skin and give it that final kiss of flame.

One of the most important parts of the process is timing: bringing the fish down at just the right moment to achieve a perfectly flaky interior and a crispy, lightly charred exterior.

What began as a practical solution has become part of the restaurant’s signature method. Grilling fish can be unforgiving, but every step is intentional and serves a purpose. Simple ingredients. Live fire. Lots of love.

How We Cook Our Bronzino

The process is simple, but every step matters. Cooking fish over fire leaves no room to rush, so it’s all about paying attention and letting it come together the right way.

Hang the Fish
Start with a cleaned, broken-down bronzino and hang it over a live fire. This allows the heat to move around the fish evenly instead of cooking it too aggressively from one side.

Mist Consistently
As the fish cooks, mist it with a citrus and white wine spray. This keeps the flesh from drying out and adds a light layer of flavor without overpowering it. A simple spray bottle works perfectly here.

Cook Gently While Suspended
Let the fish cook slowly as it hangs. This is where most of the work happens, giving the fish time to cook through evenly while staying tender.

Finish Skin-Side Down
Once it’s nearly there, place the fish skin-side down directly over the fire. This step crisps the skin and adds that light char that brings everything together.

Remove at the Right Moment
Pull the fish when the skin is crisp, and the inside is just set. Timing is everything; this is what gives you that balance of crispy exterior and flaky, delicate flesh!