Branzino al Forno

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220 C. Pat the sea bass very dry inside and out with kitchen paper; this helps the skin roast rather than steam. Thinly slice half the lemon and cut the other half into wedges for serving.

   2 x 350 g whole sea bass, cleaned and scaled1 lemon
2. 2

   Make 2-3 shallow diagonal slashes on each side of the fish so the heat penetrates evenly. Rub the fish all over and inside the cavity with the olive oil, salt, and black pepper. Stuff the cavities with the sliced garlic, half of the chopped parsley, and the lemon slices.

   2 x 350 g whole sea bass, cleaned and scaled2 garlic cloves, thinly sliced10 g flat-leaf parsley, roughly chopped20 ml extra-virgin olive oil4 g fine sea salt1 g black pepper1 lemon
3. 3

   Spread the cherry tomatoes, olives, and capers in a roasting tray large enough to hold the fish in a single layer. Add the white wine and olive oil, then place the fish on top. This keeps the fish lifted slightly and lets the tomato juices flavor it as it roasts.

   250 g cherry tomatoes80 g pitted black olives20 g capers, drained60 ml dry white wine10 ml extra-virgin olive oil2 x 350 g whole sea bass, cleaned and scaled
4. 4

   Roast for 16-18 minutes, depending on the thickness of the fish, until the flesh at the thickest part turns opaque and flakes easily with a knife. The tomatoes should be softened and lightly burst, and the wine should reduce into a light pan sauce.

   2 x 350 g whole sea bass, cleaned and scaled250 g cherry tomatoes60 ml dry white wine80 g pitted black olives20 g capers, drained
5. 5

   Remove the tray from the oven and let the fish rest for 3 minutes so the juices settle and the flesh firms slightly for easier serving.

6. 6

   Transfer each fish to a plate or platter. Spoon over the roasted tomatoes, olives, capers, and pan juices. Finish with the remaining parsley and serve with the lemon wedges.

   2 x 350 g whole sea bass, cleaned and scaled250 g cherry tomatoes80 g pitted black olives20 g capers, drained10 g flat-leaf parsley, roughly chopped1 lemon

Origin & History

Branzino al forno is a classic Italian way of preparing Mediterranean sea bass, especially popular in coastal regions where whole fish cooking is part of everyday home cuisine. Roasting the fish with olive oil, lemon, wine, and pantry ingredients like olives and capers reflects the simple, ingredient-led style of central and southern Italian cooking.