Branzino al forno (oven baked sea bass)
Servings
3-4
servingsPrep time
5
minutesCooking time
30
minutesThis oven baked sea bass recipe perfectly showcases the thinking behind Venetian cuisine to let the ingredients speak and bring joy to the table. It’s an easy one, but it’s special enough for a dinner party, yet simple and quick to make for no fuss but still elegant entertaining.
Ingredients
1 large sea bass
50g unsalted butter, thinly sliced
A large handful of parsley, finely chopped
Pepper
Sea salt
Juice of 1 and ½ lemon
Directions
- Heat the oven to 170C. Line a baking tray with baking parchment. Line half of the butter slices on the tray, cover them with chopped parsley, salt and pepper. Lay the whole fish over the butter. Place the remaining butter and parsley over the fish. Sprinkle with more salt and pepper.
- Bake for about 30 mins (you may need to leave it in the oven for less or longer depending on the size of the fish), basting a few times with the melted butter and until the flesh flakes when tested with a knife. If you have a food probe, it should register 60C in the centre of the fish. Remove from the oven and carefully move the fish to a serving plate.
- Pour all the juices left in the tray in a saucepan, add the lemon juice and bring to the boil.
Strain the liquid into a serving jug and pour half of it on the fish before serving, bringing the rest to the table with the fish. Serve with greens of your choice, and don’t forget the polenta of course.
Notes
- Fun fact: Venetians use the word ‘baicolo’ when referring to sea bass which is not yet 1 year old. The same word gives the name to a traditional Venetian biscuit invented in the 1700’s – and still going strong, particularly with zabaione - whose oval shape resembles the one of the young fish.