This whole sea bass recipe comes straight from Italy! Use any type of sea bass (spigola or branzino). In this episode of “Piatto,” we demonstrate how to bake a whole sea bass steeped in a blend of fresh Italian herbs and laid on a bed of roasted potatoes.
An easy gourmet pescatarian recipe!
INGREDIENTS for Italian Sea Bass Recipe and Oven Baked Potatoes
Sea Bass (Spigola or Branzino) – 1 whole, cleaned, scaled and gutted.
Yellow Potatoes (Pre-Cook) – 3 medium (300 grams potatoes) (sliced, then boiled in salted water for 5 minutes) — this is just a pre-cooking.
Lemon – 1/2 zested.
Sage – 4 leaves
Flat-Leaf Parsley – 1 bunch
Fresh Garlic – 1 clove minced
Fresh Thyme – 1 teaspoon
Tomato – 1 small, diced
Salt – 1/2 -1 teaspoon (or to taste)
Black Pepper – 1/2 -1 teaspoon (or to taste)
Powdered Ginger – 1-2 teaspoons
Olive Oil
Preheat oven to 250 C / 480 F
PRE-BOIL POTATOES
Pre-boiling potatoes for 5 minutes is a popular technique in Italy. Doing so removes some of the starchiness of the potato. This allows the potatoes to crisp nicely on the outside while maintain a soft texture inside.
Peel 3 medium yellow potatoes. Slice into large medallions. Boil sliced potatoes for 5 minutes in salty water. Use the same amount of salt you would use to boil pasta. Remove potatoes, drain and toss in a bit of olive oil. Set aside.
PREPARE HERB RUB FOR SPIGOLA
Finely chop (or mince) the following ingredients:
Lemon – 1/2 zested.
Sage – 4 leaves
Flat-Leaf Parsley – 1 teaspoon
Fresh Garlic – 1 clove minced
Fresh Thyme – 1 teaspoon
Salt – 1/2 -1 teaspoon (or to taste)
Black Pepper – 1/2 -1 teaspoon (or to taste)
Add 1 small diced tomato to the rub.
PREPARE THE SPIGOLA FOR THE OVEN
Stuff the inside of the whole spigola with half of the herb rub. Cut 3 slits in the top of the fish. Stuff those slits with some of the herb rub as well.
Toss the pre-cooked potato slices with the other half of the herb rub.
Lay potatoes under, around and over the spigola. Top with a few sprigs of thyme. Sprinkle liberally with powdered ginger.
Baked uncovered at 250 C / 480 F for about 20 minutes.
Plate. Garnish with lemon wedges and a handful of chopped parsley.
Serve. Buon Appetito!
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