Branzino al forno alla ligure
Branzino al forno alla ligure
A whole European sea bass (branzino/spigola) roasted in the oven, a Mediterranean coastal staple. The Ligurian version is distinctive for a bed of potatoes, cherry tomatoes, Taggiasca olives, and pine nuts roasted underneath the fish, so the vegetables soak up the fish's fat and the whole thing becomes a single self-contained dish.
Liguria (Genoa coastal area)
Genoa (Liguria) — Sea bass (branzino/spigola) is known as a fish caught in abundance along the Ligurian coast.
Main ingredients
- European sea bass (branzino/spigola)
- Potatoes
- Cherry tomatoes
- Taggiasca olives
- Pine nuts
- Garlic
- White wine
- Extra virgin olive oil
How it goes
These are the bones of the method. Quantities and detail live in the sources.
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Prep the fish
Scale and gut the sea bass, then season with salt and pepper.
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Lay the potato base
Arrange thinly sliced potatoes on a baking sheet coated with olive oil and garlic, and roast them for about 10 minutes first to get them partway cooked.
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Layer the other ingredients
Scatter halved cherry tomatoes, pitted Taggiasca olives, pine nuts, and herbs over the potatoes.
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Add the fish and roast
Place the sea bass in the center, drizzle with olive oil, and roast at 200C for 20-25 minutes, splashing in white wine partway through.
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Finish
Remove the skin and backbone, flake the flesh, and plate it together with the potatoes, tomatoes, olives, and pine nuts.
Pasta it follows
Why it works
Pesto alla GenoveseBoth are regional dishes of Liguria, so the pairing connects naturally as dishes from the same home ground. 
Spaghetti alle vongoleVongole bianco, built on white wine and a light shellfish broth, is another Mediterranean seafood course, but since it carries no fat, it doesn't add to the overall weight before the oven-roasted fish. 
Pasta al LimoneCitrus acidity plays the same role here that a wedge of lemon plays alongside grilled fish, resetting the palate at the primo stage before moving into the fish secondo. 
Pesto alla trapaneseAs a light, raw-tossed sauce of almonds and tomato, it keeps the primo from getting ahead on fat in a meal where the oven-roasted fish is meant to be the star.