Gratinated Sea Bass Fillets
The gratinated sea bass fillets are baked with potatoes, a tasty fish main course accessible to everyone! Discover the ingredients and recipe.
- Easy
- 55 min
Baked Sea Bass Fillets
- Gluten Free
- Lactose Free
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 40 min
- Serving: 4
PRESENTATION
Imagine yourself along the beautiful Ligurian coast where baked sea bass fillets are basically a staple. And listen, this oven-baked sea bass is both simple and elegant. It really shows off the tender flavors of branzino. Known for its mild taste, branzino is perfect for soaking up all the moist, juicy goodness. When baked just right, it’s fantastic.
This version? Oh, it combines sea bass with a colorful mix of winter vegetables—broccoli, both white and purple cauliflower, and carrots. Super tasty. These veggies add a sweet touch to the meal. The easy sea bass recipe focuses on fresh, seasonal ingredients. And you can swap in potatoes or other veggies, which is great. That flexibility makes it awesome for quick weeknight dinners or bigger family gatherings when you want something light but still special.
During the holidays, Italian families in Liguria often prepare this oven-baked sea bass as a lighter alternative to the heavy Christmas dishes. It’s really really a crowd-pleaser. When cooked properly, those branzino fillets stay super tender and the flavors meld perfectly. You know, the veggies aren’t just colorful—they bring a crispy and tangy contrast. Add a squeeze of lemon, and wow.
Other Ligurian versions like "Branzino alla ligure" might include herbs or olives, but this classic approach keeps it simple and moist. No fuss. That’s why many choose this quick sea bass dinner—it’s healthy, light and not heavy. Plus, you know, it feels special, whether it’s a regular night or you are aiming to impress guests. Those little touches, like picking the best seasonal veggies or drizzling with olive oil, make this dish feel welcoming and satisfying. With roots in Liguria, this sea bass recipe gives you a taste of the Italian coast—bringing a bit of sunshine and simplicity to your table. For sure.
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- INGREDIENTS
- Seabass fillets 1.3 lbs (600 g) - (4 of 5.3 oz each)
- Cauliflower 3 cups (300 g) - white
- Cauliflower 10.5 oz (300 g) - purple
- Broccoli 3.3 cups (300 g)
- Carrots 2 ½ cups (300 g)
- Anchovies in oil 5 fillets
- Garlic 3 cloves
- Lemon thyme to taste
- Marjoram to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
Preparation
How to prepare Baked Sea Bass Fillets
To prepare the baked sea bass fillets, first wash the vegetables. Start with the purple cauliflower, separate the florets 1 and divide them into smaller pieces 2. Do the same for the white cauliflower 3.
Then also take the broccoli florets 4. Move on to the carrots, peel them 5 and cut them into slices 6.
On a baking sheet lined with parchment paper, add the broccoli and cauliflower 7; also add the carrots 8 and the 3 unpeeled garlic cloves 9.
Add the lemon thyme 10, salt 11, pepper, and a drizzle of oil 12. Massage the vegetables to distribute the seasoning evenly and cook in a preheated static oven at 356°F for 20 minutes.
In the meantime, move on to the sea bass fillets. Make sure there are no bones, otherwise remove them with tweezers. Then cut each fillet into 3 pieces, making a diagonal cut 13. Salt the sea bass 14 and season it with oil 15. Massage it to distribute the seasoning evenly.
When the vegetables are tender, take them out of the oven 16. Place the sea bass fillets on top with the skin side up and place a piece of anchovy on each 17. Add another drizzle of oil 18.
Transfer back to the oven for 15-20 minutes still at 356°F. Then take it out and let it rest for a couple of minutes 19. Plate by placing the vegetables at the bottom, the fish on top, and finally add some lemon thyme 20. The baked sea bass fillets are ready to be served.
Storage
Tip
For the translation of some texts, artificial intelligence tools may have been used.
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