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Oven Baked Branzino is a very versatile second course. Also called sea bass, this fish has firm and delicate meat. It is also a very easy recipe to make and therefore perfect to propose on many occasions.
Without adding too many ingredients, just some vegetables to further enhance the taste of the sea bass, also excellent in a pan as required by the typical Ligurian sea bass recipe, or baked with cherry tomatoes as the recipe for sea bass en papillote calls for. Easy to make, rather quick in cooking times, this is a dish that is never missing even on restaurant menus together with the version in a salt crust and as an alternative to the version with potatoes and lemon. The baked sea bass will surely be appreciated by your guests who will appreciate its flavor and also its perfect cooking!
A great Mediterranean fish. Be sure to ask the fish market take the head and scales off, as well as to butterfly and debone each fish. Sprinkle salt, pepper, olive oil, Italian parsley, and fresh lemon slices inside the fish. Bake in the oven at 350 degrees for 30 minutes.
Partanna Sicilian Extra Virgin Olive Oil is made with Nocellara del Belice olives also known as Castelvetrano Olives in Sicily, Italy
Oven Baked Branzino
Description
With baked sea bass, I offer you an easy and quick recipe for a great second course of fish. Branzino, also known as sea bass, is a type of fish with lean, firm and not very prickly flesh. Features that make it highly appreciated in the kitchen.
The cooking in the oven, simple and light, enhances the delicate meat of the sea bass which can be flavored with your favorite herbs and condiments. Extra virgin olive oil, lemon, rosemary and sage, or thyme are the most suitable. Baked sea bass with potatoes is as suitable for a Sunday family lunch as it is for a dinner with friends.
An alternative cooking method, which in any case requires the use of the oven, is that of sea bass baked in foil: this preparation allows you to keep the cooking sauce from the fish inside the foil itself, keeping the meat particularly soft. Equally tasty is the sea bass made with the technique described in the recipe for sea bream in salt.
Ingredients
Instructions
To prepare the sea bass in the oven, start by washing and drying the fish well. Line a baking tray with baking paper and brush it with oil.
Place the two sea bass and fill the belly with a knob of garlic, a slice of lemon, salt and pepper. Arrange a few needles of rosemary on each one. Transfer the pan to a preheated oven at 170ยฐ and cook for 10 minutes. Then pour the slightly warm wine into the pan, raise the temperature to 190ยฐ and cook for another 20 minutes, brushing the sea bass a couple of times with their cooking juices.
At the end of cooking, serve the filleted sea bass accompanied by the cooked potatoes. (optional but traditional)
Peel the potatoes, wash and dry them and cut them into slices about one centimeter thick. Arrange them on the pan, lightly salt and pepper them. Season them with a drizzle of oil.
Note
STORAGE:
Once the baked sea bass is ready, it is advisable to consume it immediately, at most you can keep it for a day in the refrigerator.
It is not recommended to freeze once cooked.
TIP:
To prepare sea bass in the oven, you can also buy frozen sea bass, which you will need to defrost for at least 8-12 hours in the refrigerator.
Once cooked, when you arrange the fish on a serving plate, you can serve it by covering it with the sauce obtained at the end of cooking, or you can collect the stock and pass it through a blender or vegetable mill to obtain a creamy and homogeneous sauce.
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CHOICE OF VINE:
Always drink a crisp, acidic white wine with this dish. I like Benanti Bianco di Caselle 2011, Sicilia.
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