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.

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 Forno

2

Nutrition for 1 serving (1 fillet)

320

Calories (kcal)

38

Protein (g)

8

Carbs (g)

15

Fat (g)

Protein 38.0g

48%

Carbs 8.0g

10%

Fat 15.0g

42%