Italian•dinner

Branzino al Forno with Lemon, Potatoes, and Olives

Name: Branzino al Forno with Lemon, Potatoes, and Olives
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 2 whole branzini (European sea bass), scaled and gutted, 350–450 g each; 400 g baby potatoes, thinly sliced (3–4 mm); 200 g cherry tomatoes, halved; 100 g red onion, cut into thin wedges; 60 g pitted black olives (preferably Taggiasca); 15 g capers, rinsed (optional); 3 garlic cloves (12 g), thinly sliced; 2 lemons: 1 thinly sliced; 1 zested and 30 ml juice; 10 g fresh flat-leaf parsley, chopped (plus extra for serving); 6 g fresh thyme or rosemary sprigs; 40 ml extra-virgin olive oil, plus extra for finishing; 8 g fine sea salt (to taste); 2 g freshly ground black pepper; 1 g chili flakes (optional)

A coastal Italian classic: roasted whole sea bass over potatoes, tomatoes, and olives, perfumed with lemon and herbs—crisp skin and tender flakes with weeknight-easy elegance.

Gluten-FreeDairy-Free

Rustic Italian tray of oven-roasted branzino with potatoes, tomatoes, and olives, glistening with olive oil and lemon.

Prep Time

20 min

Cook Time

25 min

Total Time

45 min

Servings

Some evenings feel like a breeze off the Ligurian coast—salty, bright, and a little sun-kissed. This branzino al forno captures that feeling: whole sea bass roasted simply, letting the sea and the garden do the talking.

In Italian homes, this dish bridges everyday ease and Sunday pride. A bed of thin potatoes and burst tomatoes soaks up olive oil and fish juices, while lemon, garlic, and herbs perfume the kitchen. The trick is heat and restraint—few ingredients, roasted hot until the skin crisps and the flesh barely flakes.

Branzino (European sea bass) goes by many names—branzino up north, spigola in the south—but everywhere it’s prized for its delicate sweetness. Think market-fresh simplicity: olives for brine, parsley for lift, and a last rain of lemon to wake everything up.

Ingredients

Choose the freshest branzino you can—clear eyes, bright gills, and a clean sea scent. Pat it very dry for crisp skin.

2 whole branzini (European sea bass), scaled and gutted, 350–450 g each
400 g baby potatoes, thinly sliced (3–4 mm)
200 g cherry tomatoes, halved
100 g red onion, cut into thin wedges
60 g pitted black olives (preferably Taggiasca)
15 g capers, rinsed (optional)
3 garlic cloves (12 g), thinly sliced
2 lemons: 1 thinly sliced; 1 zested and 30 ml juice
10 g fresh flat-leaf parsley, chopped (plus extra for serving)
6 g fresh thyme or rosemary sprigs
40 ml extra-virgin olive oil, plus extra for finishing
8 g fine sea salt (to taste)
2 g freshly ground black pepper
1 g chili flakes (optional)

Instructions

A hot oven and well-dried fish are key. Work quickly once the fish goes in to keep the heat high.

1
Preheat the oven to 220°C (conventional). Lightly oil a large roasting tray.
2
Toss potatoes, tomatoes, and red onion with 20 ml olive oil, 4 g salt, and half the garlic. Spread in an even layer in the tray.
3
Pat the branzini very dry. Score each side with 3 shallow diagonal slashes (about 1 cm deep). Season inside and out with remaining salt and pepper.
4
Stuff cavities with a few lemon slices, some parsley, and thyme/rosemary. Lay fish on top of the vegetables. Drizzle with remaining olive oil.
5
Scatter olives and (if using) capers around. Add remaining lemon slices to the tray.
6
Roast on the middle rack for 20–25 minutes, until the thickest part of the fillet flakes easily and internal temperature reaches about 60°C.
7
Finish with lemon zest and juice over fish and vegetables. Rest 3 minutes.
8
Transfer fish to plates. Toss tray vegetables in the pan juices, adjust seasoning, and spoon alongside. Garnish with extra parsley and a thread of olive oil.

Chef's Tip

For extra-crisp skin, preheat the empty tray in the oven for 5 minutes before adding the vegetables and fish.

Fun Fact

In Italy, European sea bass is called branzino in the north and spigola or ragno in the south—same fish, different coasts.

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