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This elegant whole baked sea bass — branzino al forno — is the definitive Italian way with this prized fish: kept whole to preserve its succulence, filled with herbs and lemon, and baked in olive oil and white wine until perfectly tender and fragrant. Cooking on the bone delivers incomparably moist, flavorful flesh, and the whole fish makes a stunning presentation at the table. Cherry tomatoes burst in the oven to add sweetness and acidity. The preparation is minimal and the result magnificent, showcasing the clean, sweet flavor of one of the Mediterranean's finest fish.
Prep
15 min
Cook
35 min
Total
50 min
Servings
4 srv
Difficulty
Easy
Calories
260 kcal
For 4 serving(s)
Per serving
Preheat oven to 200°C (390°F). Rinse the sea bass inside and out and pat completely dry with paper towels.
Score the fish with 3-4 diagonal cuts through the skin on each side. Season the cavity and outside generously with salt and pepper.
Fill the cavity with lemon slices, garlic cloves, rosemary, and thyme sprigs.
Place the fish in a baking dish. Scatter the cherry tomatoes around it.
Drizzle olive oil generously over the fish and tomatoes. Pour the white wine around the fish.
Bake for 30-35 minutes until the flesh flakes easily when tested with a fork at the thickest point near the backbone.
Serve the whole fish at the table, filleting tableside. Spoon the pan juices and roasted cherry tomatoes over each portion.
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