Italian Oven-Baked Sea Bass with Vegetables

Be the first to rate

(No Ratings Yet)

Loading...

A classic Italian coastal preparation, whole branzino is stuffed with fresh herbs, garlic, and lemon, then roasted on a bed of potatoes, fennel, tomatoes, and olives. The fish steams gently inside its herb-filled cavity while the vegetables caramelize beneath, soaking up all the fragrant pan juices.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 6 gSugar
• 38 gProtein
• 890 mgSodium
• 1450 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 35 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the fish

• 2 whole branzino (European sea bass), about 1 lb each, scaled and gutted
• 2 lemons, 1 sliced into rounds and 1 juiced (about 3 tbsp)
• 4 garlic cloves, thinly sliced
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1/4 cup fresh Italian parsley, chopped
• 3 tbsp extra virgin olive oil
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the vegetable bed

• 1.5 lbs baby Yukon Gold potatoes, halved
• 1 large fennel bulb, cored and sliced 1/2-inch thick
• 1 red onion, cut into 1-inch wedges
• 2 cups cherry tomatoes
• 1/2 cup pitted Castelvetrano or Kalamata olives
• 2 tbsp small capers, drained and rinsed
• 3 tbsp extra virgin olive oil
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Directions

1. Preheat the oven to 400°F (200°C). Pat the branzino thoroughly dry inside and out with paper towels; dry skin helps the fish roast rather than steam.
2. Season the cavity and exterior of each fish with salt, pepper, and the juice of one lemon. Stuff each cavity with lemon slices, sliced garlic, rosemary, thyme, and half the parsley, then drizzle with 1 tablespoon of olive oil per fish.
3. In a large roasting pan, combine the potatoes, fennel, red onion, cherry tomatoes, olives, and capers. Drizzle with the remaining 3 tablespoons of olive oil, season with salt and pepper, and toss well to coat.
4. Use a spoon to create two lengthwise wells in the center of the vegetable bed. Nestle the stuffed branzino into the wells so they rest on top of the vegetables.
5. Roast in the preheated oven for 30 to 35 minutes, until the fish flesh is opaque, flakes easily at the thickest part near the backbone, and an instant-read thermometer inserted into the thickest portion reads 145°F (63°C). The potatoes should be tender and lightly golden.
6. Remove the pan from the oven, tent loosely with foil, and let the fish rest for 5 minutes to allow the juices to redistribute.
7. Using two large spatulas, carefully lift each branzino onto a warm serving platter. Surround with the roasted vegetables, spoon the pan juices over everything, and garnish with the remaining chopped parsley. Serve immediately with lemon wedges and crusty bread.

Cook’s Notes

• Buy the fish as fresh as possible and have your fishmonger scale and gut it for you; very fresh branzino is essential for this simple preparation.
• Patting the skin completely dry before roasting yields a lightly crisp exterior and prevents the fish from sticking to the pan.
• If branzino is unavailable, substitute black sea bass, striped bass, or two smaller porgies for a similar delicate flavor.
• Serve with crusty Italian bread or focaccia to soak up the herb-and-tomato pan juices.
• A simple arugula salad dressed with lemon and olive oil is the perfect bright, peppery side to balance the rich vegetables.

You might also like

European

Homemade Potato Gnocchi with San Marzano Tomato Sauce

European

Classic Italian Baked Lasagna with Slow-Simmered Meat Ragù and Béchamel

Desserts

Limoncello Panna Cotta with Caramelized Almond Brittle

European

Classic Fettuccine Alfredo