General Description: Dentex (Dentex dentex) are one of the more delicate fish in the sea bream family. A small, short, plump fish, their color varies according to age. Young adults have steel-blue backs and silver sides with redtinted pectoral fins; very large fish may be wine colored. Crimson dentex (D. maroccanus) are found in the western Mediterranean. Pink dentex (D. gibbosus) are common in the waters near Gibraltar and prized by anglers. They are rosy in color.

Locale and Season: These fish are found in the warmer waters of the Mediterranean, especially to the west.

Characteristics: Dentex have fine, delicate flesh with edible skin and succulent, tasty meat.

How to Choose: Young dentex are gray, changing to reddish pink then steel blue with a few spots as they mature. They are best when they weigh about 1 1/2 pounds. Dentex are usually sold whole.

Storage: Store whole dentex up to 1 day refrigerated.

Preparation:
Grill whole, stuff, or bake. Large fish should be cut into steaks before grilling or pan-frying.

Suggested Recipe: Italian Dentex with Orange (serves 2): Combine the grated zest of 2 oranges, 1/2 cup breadcrumbs, and 2 tablespoons each chopped parsley, chopped cured black olives, capers, and olive oil. Add the juice of 1 orange. Stuff the cavities of 2 (1-pound) cleaned whole dentex. Cut three slices into the flesh on the side of each fish and insert a half-moon slice of orange. Wrap the fish in foil and bake at 350°F for 20 minutes or until bubbling.

Flavor Affinities: Anchovy, bay leaves, butter, capers, dill, fennel, garlic, lemon, olive oil, olives, orange, tomato, zucchini.