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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Branzino al Forno
Dinner
Italian
Seafood
Liguria
Whole sea bass roasted with lemon, olives, cherry tomatoes, and fresh herbs. The fish steams gently inside its own juices, emerging with crispy skin and impossibly tender flesh.
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RECIPE
Branzino al Forno
Whole sea bass roasted with lemon, olives, cherry tomatoes, and fresh herbs. The fish steams gently inside its own juices, emerging with crispy skin and impossibly tender flesh.
Prep15 mins
Cook25 mins
Total40 mins
Servings2
Dinner
Italian
Seafood
Liguria
Ingredients
- 1 whole branzino (sea bass), about 600g, cleaned and scaled
- 1 lemon, half sliced and half juiced
- 200g cherry tomatoes, halved
- 100g Taggiasca olives
- 3 sprigs fresh thyme
- 2 cloves garlic, crushed
- 4 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Fresh flat-leaf parsley for garnish
Preparation
1
Preheat oven to 200°C. Score the fish on both sides with 3 diagonal cuts.
2
Season the fish inside and out with salt and pepper. Stuff the cavity with lemon slices, thyme, and garlic.
3
Place in a baking dish surrounded by cherry tomatoes and olives. Drizzle everything with olive oil and lemon juice.
4
Roast for 20-25 minutes until the skin is crispy and the flesh flakes easily.
5
Garnish with fresh parsley and serve with the pan juices spooned over.
Servings and Nutrition
Number of Servings in Branzino al Forno2
Nutrition for 1 serving (1 fillet)
320Calories (kcal)
38Protein (g)
8Carbs (g)
15Fat (g)
Protein 38.0g48%
Carbs 8.0g10%
Fat 15.0g42%