Baked Seabass fillets
This is too easy not to share. The fish itself takes 10 minutes to cook and 2 minutes to prep (if your fishmonger is filleting seabass, a little longer if you do it yourself). It goes well with roasted new potatoes, roast tomatoes and some greens as accompaniment. It’s a very light and tasty meal. In Italian seabass is branzino.
1 x 200 gram seabass fillet
a dash of white wine
a little bit of flat leaf parsley
plus side ingredients as you prefer.
Which EVOO to use?
Frantoio di Riva, Uliva. This oil is 95% Casaliva but has an important 5% of Frantoio included which gives it a little backbone to carry the branzino and it works really well with tomatoes too.
Frantoi Cutrera, Grand Cru Nocellara Etnea. The olives for this oil are grown at high altitude on volcanic soil so the oil is highly herbaceous featuring oregano, Jerusalem sage and cut grass making it a fabulous partner to seabass.
- Rinse the fish and place in a piece of tin foil, big enough to enclose it.
- Salt, pepper and place a couple of sprigs of parsley on top of the fish.
- Sprinkle a little of your everyday olive over the fish
- Pour the wine in to the parcel, and securely wrap up so that there are no air gaps.
- You can cook immediately or leave in the fridge for a few hours. Cooking time is 10 minutes, in an oven at 180C. But consider that you will want to make your side dishes – roast cherry tomatoes are particularly good with branzino, as well as roasted courgette, roasted new potatoes, baked aubergine and any summer vegetables that lend themselves to roasting.
- After cooking, open the parcel and plate each fish with your vegetables and sprinkle some fresh EVOO on the fish before serving.