Branzino al Forno con Olive e Capperi (Baked Sea Bass with Olives and Capers)
Why this recipe works
- Layered pan juices: Tomatoes, olives, capers, garlic, lemon and white wine roast together to create a savoury sauce without a separate pan.
- Fast hands-on work: Most of the flavour comes from ingredients arranged around the fish, keeping active preparation short.
- One-dish cooking: The fish and sauce cook together in the baking dish, making the recipe straightforward to serve and clean up.
Get the most out of this recipe
Timing notes
- Serve soon after roasting: Whole sea bass is at its best shortly after it comes out of the oven, while the flesh is moist and the pan juices are warm.
- Allow gentle carry-over cooking: Once the thickest part flakes easily, remove the fish from the oven; it will continue cooking slightly as it rests.
Ingredient notes
- Choose fresh whole fish: Look for sea bass with clear eyes, bright skin and a clean sea smell. Ask the fishmonger to scale and gut it if needed.
- Use ripe tomatoes: Ripe cherry tomatoes collapse more readily in the oven and give the sauce better sweetness and body.
- Season with the olives and capers in mind: Both ingredients add salinity, so season the fish confidently but taste the pan juices before adding any extra salt at the end.
Ingredient swaps
- Without white wine: Use water in place of the wine and finish with a little extra lemon juice to keep the sauce bright.
- Herb variation: Fresh basil can replace parsley for a softer, sweeter herb note that still suits the tomato and olive sauce.
Serving ideas
- Serve with something to catch the juices: Crusty bread, roasted potatoes or simple steamed rice all work well with the tomato, olive and caper pan sauce.
- Wine pairing: A crisp dry white such as Vermentino, Pinot Grigio or Sauvignon Blanc suits the lemon, herbs and briny olives.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Pour 1 tbsp of the olive oil into a baking dish and rub it around to coat the base.
- Pat the sea bass dry, then season the cavities and skin with the fine sea salt and black pepper. Thinly slice the garlic; cut half the lemon into slices and keep the remaining half for squeezing later.
- Scatter the cherry tomatoes, green pitted olives and capers in the dish, then nestle the fish on top. Tuck the lemon slices and half the garlic around and inside the fish, then pour in the dry white wine.
- Roast for 18 to 22 minutes, until the fish is just cooked and the flesh flakes easily at the thickest part. If the tomatoes have not burst, give them a gentle press with a spoon to release their juices.
- Finely chop the fresh parsley. Squeeze in a little lemon juice, stir the remaining garlic and parsley through the hot pan juices, then drizzle over the remaining 1 tbsp olive oil and spoon the tomato-olive sauce over the fish to serve.
Recipe notes
Tips
- For the juiciest result, pull the fish as soon as it flakes at the thickest part; it will carry on cooking slightly as it rests.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the fish is cooked until piping hot throughout.
Substitutions
- Replace Dry White Wine with water for an alcohol-free version; the sauce will be lighter, so add a little extra lemon juice at the end.
- Replace Fresh parsley with fresh basil for a softer, sweeter herb note.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat gently in a 180°C (355°F) oven until piping hot, or flake the fish cold into salads; discard any bones and skin before storing.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish
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