Branzino al Forno con Erbe e Limone

Branzino al forno is the quintessential Italian coastal preparation for European sea bass — the fish baked whole with little more than fresh herbs, lemon, olive oil and white wine. Popular along the Ligurian and Sicilian coasts, it celebrates the quality of a fresh fish above all. The technique is minimal; the result is clean, elegant and deeply flavourful.

Serves: 4

Ingredients

• 2 whole sea bass (branzino), each about 500–600g (1.1–1.3 lb), scaled and gutted
• 1 lemon, thinly sliced
• 1 small bunch fresh flat-leaf parsley, roughly chopped
• 6 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 cloves garlic, thinly sliced
• 60ml (4 tbsp) good extra-virgin olive oil
• 100ml (⅓ cup) dry white wine
• 1 tsp (5g) flaky sea salt
• ½ tsp (2g) black pepper
• 1 tbsp (15ml) capers, rinsed (optional)

Instructions

1. Preheat the oven to 200°C (400°F). Line a large baking dish with baking paper.
2. Score each fish three times on each side with a sharp knife, cutting down to the bone.
3. Season the cavities generously with salt and pepper. Fill each cavity with lemon slices, parsley, garlic slices and herb sprigs.
4. Lay the fish in the baking dish. Tuck remaining lemon slices and herbs around them. Scatter the capers if using.
5. Drizzle generously with olive oil. Pour the white wine around the fish.
6. Bake for 22–26 minutes, until the flesh is opaque and flakes cleanly at the thickest point behind the head.
7. Rest 3 minutes. Serve directly from the dish, spooning the cooking juices over the fish.

Cook's Notes: Ask your fishmonger to scale and gut the fish. Freshness is everything here — the eyes should be bright and the flesh should spring back when pressed. Any mild white fish such as sea bream or red mullet can be cooked the same way.