Lemon Branzino
Ingredients
- 2 pcEuropean sea bass (whole, gutted and scaled)
- 4 pcCitrus limon (L.) Burm. f. (one sliced, one for juice)
- 4 pcGarlic (cloves crushed)
- 20 gFlat-leaf parsley (sprigs)
- 8 tbspExtra virgin olive oil
- 100 mlDry white wine
- 4 pinchFleur de sel
- 2 pinchBlack pepper ground
- 2 tbspCapers (drained)
Method
A whole sea bass with pearly flesh that flakes easily from the bone. The sharp lemon acidity and olive oil create a short, glossy sauce that coats the fish.
- 1
Scale and gut the sea bass if not already done. Rinse with clear water and pat dry thoroughly with a cloth. Make three shallow incisions on each side so the heat penetrates evenly.
- 2
Salt the inside and outside with fleur de sel. Slide two lemon slices, a crushed garlic clove, and a few sprigs of flat-leaf parsley into the belly of the fish.
- 3
Place the sea bass in a dish. Drizzle with olive oil, pour the white wine into the bottom of the dish, and add the drained capers. Bake at 200°C. Baste the fish twice with the cooking juices during the 20 minutes of cooking.
- 4
The fish is cooked when the flesh is opaque and the central bone comes away without resistance. Squeeze the rest of the lemon over the hot fish and add a drizzle of raw olive oil.
Frequently asked questions
How do you get this dish right?
- Don't overcook: as soon as the backbone gives slightly, pull it out; the residual heat will finish the job.
- Use high-quality olive oil; its flavor is the backbone of this simple sauce.
How long does this dish keep?
Eat immediately. Reheated fish loses its pearly texture and becomes dry.
