Branzino al Forno

Pearly white flesh that flakes easily, infused with warm lemon and rosemary. The sea bass skin turns slightly crispy when hitting the hot olive oil.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 943
• Protein: 102 g
• Carbs: 40 g
• Fat: 41 g

Ingredients

• 4 piece European sea bass ( gutted and scaled )
• 800 g Potato ( thinly sliced )
• 300 g Solanum lycopersicum esculentum M. ( halved )
• 6 piece Garlic ( unpeeled and crushed )
• 2 piece Citrus limon (L.) Burm. f. ( sliced )
• 8 tbsp Extra virgin olive oil
• 200 ml Dry white wine
• 4 piece Rosemary ( fresh sprigs )
• 4 piece Thyme ( fresh sprigs )
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground
• 2 tbsp Capers ( drained )

Instructions

1. Vegetable preparation

   Slice the potatoes into very thin, almost translucent rounds. Cut the cherry tomatoes in half. Crush the garlic cloves with the flat of a knife without peeling them.

2. Seasoning the fish

   Make three incisions in the skin of the sea bass. Slide a slice of lemon, a sprig of rosemary, and thyme inside the belly. Season generously with salt and pepper inside and out.

3. Assembling the dish

   Line the bottom of a dish with the potatoes. Place the fish on top. Scatter the tomatoes, garlic, capers, and remaining herbs. Drizzle with olive oil and white wine.

4. Baking

   Bake at 200°C. The fish is ready when the flesh near the central bone is opaque and the cooking juices begin to reduce into a light syrup.

Chef's tips

• To check doneness, gently pull the dorsal fin; if it comes away without resistance, the fish is cooked.
• Use a mandoline for the potatoes so they cook as fast as the fish.

Storage

Eat immediately. Reheated fish loses its pearly texture and becomes dry.