Four chunks of crispy skin sea bass on a bed of handmade fettuccine which I thought was one of the best I had ever had. So springy and al dente that the strands literally sprung when I was trying to twirl them into bite sizes. The sea bass were seared to perfection as the skin was crispy and every chunk had every drop of moisture locked in it. So good! The seasoning was on point with white wine and toma tomatoes.