Blog & Featured Recipes

“Branzino con Verdura” or Sea Bass with Roasted Potatoes & Vegetables

branzino con verdure
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In this simple preparation from Liguria, Italy, the subtle flavor and texture of branzino, or sea bass, are lightlighted. Striped bass and red snapper are also good prepared this way. Marjoram is typical of Ligurian cooking, but other herbs, such as oregano or rosemary, can be substituted.

Branzino con Vertura

Serves 4

 1 branzino (sea bass), 1 1/2 to 2 lb., cleaned, with head and tail intact
 2 Tbs. chopped fresh flat-leaf parsley
 1 Tbs. chopped fresh oregano
 7 Tbs. olive oil
 2 Tbs. fresh lemon juice
 Sea salt and freshly ground pepper, to taste
 4 lemon slices
 2 lb. potatoes
 2 small fennel bulbs
 2 baby zucchini
 2 baby bell pepper
 2 shallots
 Optional: Asparagus, cherry tomatoes
 1/2 cup Gaeta or other Mediterranean-style black olives


Rinse the fillet of seabass and pat dry with paper towels. Using a sharp, heavy knife, make slashes on the skin side of the fish. In a small bowl, stir together the parsley, oregano, 4 Tbs. of the olive oil, and the lemon juice, and season with salt and pepper.

Slice the potatoes with the skin into 2 cm thick slices. Rinse under cold running water and pat dry. Cut the vegetables like fennel into slices, baby vegetables into half’s coat all with olive oil, and grill them slowly in a pan. Season it with black pepper, oregano, a pinch of garlic and sea salt.

Preheat an oven to 450°F. Set the pan in the oven and roast the vegetables for about 15 minutes.
In the meanwhile: Prepare the fish. Make sure the skin side isn’t that wet which would make it difficult to get it nicely browned and lights crisp while you pan fry it. If necessary dry the skin with a towel or paper tissue. Add some olive oil in a pan and place the fillet with the skin on the pan side first! Pan fry on the sin side slowly approx. 4 – 5 minutes, turn it and finish for another 2 minute set aside and let it rest. Make sure the fish not get dried out (over cooked). The skin should be light brown, crispy as it best.

Arrange the fillets nicely on the plate, surround with the potatoes, fennel and all other vegetables. Pour over a bt of olive oil, garnish with fresh oregano and fresh lemon.
Serve immediately.



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