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Ingredients
- 4 fillets sea bass (weighing about 2 pounds), skin on
- 4 tablespoons extra virgin olive oil
- Salt and black pepper
- 4 tablespoons raki
Method
- Brush both sides of the fillets with 2 tablespoons of the oil and season lightly with salt and pepper.
- Arrange the fish on a piece of foil in a heat-proof dish, skin side up, and place them under a preheated broiler.
- Cook for about 4 minutes, or until the skin is crisp and brown and the flesh just beginning to flake when you cut into the thickest part with a pointed knife.
- Take the fish from under the broiler, pour over the raki, and set light to it.
- Serve immediately when all the flames have died down, sprinkling on the remaining olive oil.
