Branzino al Forno con Erbe (Baked Sea Bass with Herbs)
Why this recipe works
- Gentle aromatics: Lemon, garlic and fresh herbs season the fish from the inside as it roasts, giving the flesh a clean, fragrant flavour.
- Short cooking time: Whole sea bass cooks quickly in a hot oven, making this practical for a weeknight dinner as well as a simple seafood main.
- Light pan sauce: White wine added to the hot tray lifts the roasted herb and fish juices into a simple sauce without needing a separate pan.
Get the most out of this recipe
Timing notes
- Serve promptly: Whole roasted fish is best served soon after its brief rest, while the flesh is still moist and the pan juices are warm.
- Brief rest before filleting: A short rest helps the juices settle and makes the fish easier to lift cleanly from the bones.
Ingredient notes
- Choosing the fish: Use a whole cleaned sea bass or branzino with bright eyes, firm flesh and a clean sea smell.
- Fresh herbs work best: Fresh rosemary and parsley suit the short roasting time; dried herbs can taste sharper and less aromatic here.
- Balancing the sauce: If replacing the wine with water, finish with extra lemon to keep the tray juices bright.
Common mistakes
- Avoid drying out the fish: Check the thickest part early; the flesh should be opaque and flake easily, not feel firm and dry.
- Dry the skin well: Patting the fish dry before oiling and seasoning helps the exterior roast rather than steam.
- Add wine after roasting: Pouring the wine into the hot tray at the end creates a clean pan sauce without poaching the fish during cooking.
Serving ideas
- Serve with simple sides: Roasted potatoes, fennel, green beans or a crisp salad all work well with the lemony herb juices.
- Fillet at the table: Lift the top fillet first, remove the backbone, then spoon the warm pan juices over the flesh just before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the sea bass dry, then score each side with 3 shallow cuts.
- Thinly slice half the lemon and cut the remaining half into wedges. Lightly crush the garlic cloves, then roughly chop the parsley leaves and finely chop a little rosemary.
- Set the fish on a baking tray and rub all over with the olive oil, fine sea salt and black pepper, working some seasoning into the cuts. Stuff the cavities with the lemon slices, garlic, rosemary sprigs and most of the parsley, reserving a little parsley to finish.
- Roast for 14 to 18 minutes, depending on size, until the flesh is opaque and flakes easily at the thickest part. If you have a thermometer, aim for 52°C to 55°C (125°F to 130°F) in the thickest part for just-cooked fish.
- Transfer the fish to warm plates and rest for 2 minutes. Carefully pour the white wine into the hot tray and swirl to lift the herby juices, then spoon the pan sauce over the fish and finish with the reserved parsley and lemon wedges.
Recipe notes
Tips
- For the cleanest fillets, lift off the top fillet first, then pull away the backbone and lift the second fillet; spoon the pan juices over at the table.
- If serving anyone pregnant, elderly, or immunocompromised, cook the fish until it reaches 63°C (145°F) at the thickest part.
Substitutions
- Replace fresh rosemary with fresh thyme for a softer, more delicate herbal note.
- Replace white wine with water for a non-alcoholic pan sauce; add a squeeze of lemon at the end to keep it bright.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat gently in a 160°C (320°F) oven until piping hot, or flake cold fish into salads; warm the pan juices separately so the fish does not dry out.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish
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