We ate this at the perfect little restaurant Carampane in the area near Rialto. Francesco and his staff make you feel very welcome despite the sign on the door saying ‘No tourist menu, no pizza and no pasta’. He takes his food very seriously and rightly so. My fish was so fresh and perfectly cooked it was weeping lagoon water as I ate it. We loved the sea bass on velvety smooth beans. Francesco likes to use the smooth, creamy gialet beans, which are a Slow Food Organisation approved product, grown in Lamon, Belluna, just north of Venice. Bring some back in your suitcase or use haricot or cannellini instead. If time permits use dry beans, soaked overnight. If time is very short a can of beans will do.