Traditionally, fatty fish like salmon and black cod are used in a long-marinade version of this dish. But for many of us, a full 72 hour marinade process isn't practical. I have found this marinade and shortened process works well with branzino (European sea bass), sea bream, even cod. These fish fillets are leaner and don't have the fat content of salmon and black cod, but they are delicious and widely available and create a restaurant-quality meal.