Izgara Levrek (Grilled Sea Bass) vs Frittura di Paranza (Mixed Fried Seafood)

Both dishes rely on lemon, but they use it differently: the grilled sea bass tucks lemon slices and rosemary inside each whole fish so their aroma seeps in as it cooks, with extra wedges at the table, while the mixed fried seafood saves lemon entirely for a final squeeze. The sea bass, rubbed with olive oil, salt and pepper, offers charred, crisp skin over moist, flaky flesh. The frittura instead coats small squid, shrimp and little fish in a thin layer of semolina, frying them quickly to a delicate golden crunch with a tender interior.