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     Roasted Branzino (Sea Bass) with Potatoes Header

         Roasted Branzino (Sea Bass) with Potatoes
   Roasted Branzino (Sea Bass) with Potatoes Photo
Category: Fish
Servings: 6
Total time: 1 hr 15 min
Level: Intermediate
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A wholesome sea bass recipe with golden roasted potatoes. Simply delicious. An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 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  


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.