Branzino al Forno con Patate

Name: Branzino al Forno con Patate
Prep time: 18 min
Cook time: 42 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 Sea bass, cleaned and scaled; 800 g Potato, peeled and sliced 5 mm thick; 250 g Cherry tomato, halved; 80 g Olive, pitted; 120 ml White wine; 4 sprig Rosemary; 3 tbsp Olive oil; 3 clove Garlic, lightly crushed; 1 ½ tsp Salt; ¾ tsp Black pepper, freshly ground

Branzino al Forno con Patate · ready in 1 h 5 min · 4 servings · 608 kcal per serving · easy · 10 ingredients

A coastal Italian oven dish where whole branzino perfumes sliced potatoes with wine, rosemary, olives, and sweet tomato juices.

Prep: 18 min
Cook: 42 min
Total: 1 h 5 min
Serves: 4
kcal: 608
Difficulty: easy

Italian Main dishes Gluten-free Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

2Sea bass, cleaned and scaled
800 gPotato, peeled and sliced 5 mm thick
250 gCherry tomato, halved
80 gOlive, pitted
120 mlWhite wine
4 sprigRosemary
3 tbspOlive oil
3 cloveGarlic, lightly crushed
1 ½ tspSalt
¾ tspBlack pepper, freshly ground

Equipment

oven, baking dish, knife, cutting board, mixing bowl, tongs, spoon, kitchen paper, thermometer, serving platter

Instructions

Mise en place
Gather the measured ingredients, a baking dish, knife, cutting board, bowl, tongs, spoon, kitchen paper, thermometer, and oven. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Heat the oven
Heat the oven to 200°C / 392°F while you oil a large baking dish lightly, so the potatoes can start roasting on a hot surface. · 5 min
What to look for: The baking dish has a thin sheen of oil.
Season the potato
Toss the sliced potato with olive oil, salt, black pepper, 2 rosemary sprigs, and 1 crushed garlic clove until evenly coated. · 8 min
What to look for: The potato slices look glossy and evenly seasoned.
Roast the potato
Spread the potato in the baking dish and bake for 20 minutes, turning once, until the edges begin to soften and lightly color. · 20 min
What to look for: The potato edges are pale golden and the centers are partly tender.
Season the fish
Pat the sea bass dry, season inside and outside with salt and black pepper, then tuck rosemary and garlic into each cavity. · 5 min
What to look for: The fish skin is dry and lightly seasoned.
Add fish
Place the sea bass over the potato, scatter cherry tomato and olive around it, and pour white wine into the baking dish. · 3 min
What to look for: The fish rests on the potato with tomato, olive, and wine around it.
Bake until done
Bake for 22 minutes, spooning pan juices over the fish once, until the flesh turns opaque and the potatoes are tender. · 22 min
When it is done: Fish reaches 63°C / 145°F at the thickest part and flakes easily near the backbone.
Rest and serve
Rest the fish for 5 minutes, then serve it with potato, cherry tomato, olive, and spoonfuls of warm pan juices. · 5 min
What to look for: The juices have settled and the fish lifts cleanly from the bone.

Nutrition (per serving)

kcal	608
Protein	60 g
Carbohydrates	40 g
of which sugars	4 g
Fat	19 g
of which saturated	3 g
Fibre	6 g
Sodium	1180 mg

Nutri-ScoreA

Allergens

Contains: fish, sulphites

Storage and reheating

Fridge: up to 2 days
Freezer: yes, up to 1 months
Reheat covered until warmed through, adding a spoonful of water if the potatoes look dry.

Ingredient substitutions

Sea bass

Sea bass fillet: Use thick fillets and reduce baking time until the fish reaches doneness.

White wine

Water: Use water only if avoiding wine, accepting a less aromatic pan juice.

Olive oil

Butter: Use only if olive oil is unavailable, as butter makes the dish richer and less coastal.