A wholesome sea bass recipe with golden roasted potatoes. Simply delicious. An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 3 large whole branzino (Italian sea bass) or other whole fish (approximately 1 1/2 – 2 pounds each), cleaned and butterflied
- 4 large russet potatoes (Yukon gold potatoes would also be very good)
- 1/4 cup extra virgin olive oil
- 3 tablespoons white wine
- 1 tablespoon water
- 6 small fresh garlic cloves, halved + 4 large fresh garlic cloves, roughly chopped
- 3 thin strips lemon peel
- 5 small sprigs rosemary
- 6 sprigs parsley
- 1 lemon cut into 6 wedges
- Salt
Directions
1.
Preheat
oven
to
400
degrees.
2.
Salt
each
fish
lightly
both
inside
and
out.
3.
On
the
outside
of
each
fish
make
2
slits
with
a
knife
on
each
side.
In
each
of
the
slits,
insert
1/2 a
clove
of
the
garlic.
4.
Open
each
fish
and
drizzle
with
a
little
bit
of
olive
oil
and
stuff
with
a
lemon
peel,
1
sprig
of
rosemary
and
2
sprigs
of
parsley.
Then
close
each
fish
and
place
them
in a
large
oven
safe
baking
dish.
5.
Peel
and
rinse
potatoes,
making
sure
to
remove
all
eyes
and
dark
spots.
Cut
potatoes
into
medium-sized
cubes.
6.
In a
large
mixing
bowl,
add
the
potatoes,
the
other
2
sprigs
of
rosemary,
the
chopped
garlic,
olive
oil,
white
wine,
water
and
salt.
Toss
all
ingredients
to
mix
thoroughly.
7.
Add
the
potatoes
to
the
baking
dish
with
the
fish.
Scatter
them
evenly
around
the
dish
and
surrounding
the
fish.
Do
not
overcrowd
the
baking
dish.
8.
Drizzle
the
fish
and
the
potatoes
with
the
olive
oil
and
white
wine
liquid
from
the
potato
mix
and
scatter
the
remaining
garlic
and
rosemary
around
the
potatoes.
9.
Cover
the
dish
tightly
with
aluminum
foil
and
place
it
in
the
bottom
rack
of
the
oven.
Bake
for
45
minutes.
10.
After
45
minutes,
check
the
potatoes
to
see
if
they
have
softened.
They
are
ready
to
be
uncovered
when
they
will
cut
through
using
a
fork.
11.
Once
the
potatoes
are
softened,
uncover
the
pan
and
return
it
to
the
oven
to
roast
another
30
to
35
minutes
longer.
The
fish
skin
will
lightly
roast
and
the
potatoes
will
begin
to
turn
crispy
and
brown
at
the
edges.
12.
Once
thoroughly
browned,
remove
the
pan
from
the
oven
and
let
cool
slightly.
Plate
and
serve
with
the
lemon
wedges.
