Baked Branzino
Ingredients
- 4 pcEuropean sea bass (gutted and scaled)
- 800 gPotato (thinly sliced)
- 300 gSolanum lycopersicum esculentum M. (halved)
- 6 pcGarlic (unpeeled and crushed)
- 2 pcCitrus limon (L.) Burm. f. (sliced)
- 8 tbspExtra virgin olive oil
- 200 mlDry white wine
- 4 pcRosemary (fresh sprigs)
- 4 pcThyme (fresh sprigs)
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
- 2 tbspCapers (drained)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Reheated fish loses its pearly texture and becomes dry.
