Gratinated Sea Bass Fillets

Name: Gratinated Sea Bass Fillets
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Seabass fillets (4, with skin) 1.7 lbs; Potatoes 0.9 lb; Breadcrumbs 1 ¼ cup; Parmigiano Reggiano PDO cheese (to grate) ½ cup; Garlic 1 clove; Parsley (to chop) to taste; Lemon peel to taste; Extra virgin olive oil to taste; Fine salt to taste

it de es fr br

Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 25 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Luisa Orizio

Gratinated sea bass fillets are, honestly, a classic treat on Ligurian tables. Seriously good stuff. In northwest Italy, they really, really love their fresh seafood and pair it with simple, honest flavors. And the sauce? Nope, just good ol' olive oil and lemon. This baked sea bass recipe totally embraces that tradition. You lay those tender branzino fillets over a thin layer of potatoes. And you know what? A splash of olive oil and a squeeze of lemon keep the fish moist and add a tangy zest, really capturing the heart of Ligurian cuisine.

The highlight—oh, you'll love it—is the crunchy topping: breadcrumbs mixed with garlic, fresh parsley, and lemon zest. It gives these gratinated sea bass fillets a crispy bite that complements the tender fish and the soft, flavorful potatoes beneath. Really tasty stuff.

This sea bass fillet recipe is both simple and restaurant-worthy. Reminds you of a charming seaside eatery. In Liguria, it's often called “Branzino alla ligure,” and look, it's a favorite for busy nights since it takes just 20 minutes in the oven. The potatoes on the bottom? They turn a lovely golden color, and the whole pan smells wonderfully fresh with citrus and herbs.

This recipe stands out, to be honest, for its light and healthy approach without sacrificing flavor. No heavy sauces here. Just the pure taste of quality fish and vegetables. Even folks who rarely cook fish at home find success with this dish. It involves no tricky steps. Pretty simple, right? The Mediterranean style, using fresh herbs and just enough lemon, makes this an easy sea bass recipe that families love returning to. When you're in the mood for a healthy fish dinner that feels both homey and special, this kind of seafood gratin is sure to get everyone at the table eager for seconds. For real, it's the kind of meal that captures the Mediterranean lifestyle, focusing on fresh, bright flavors that make eating a joy.

INGREDIENTS

Seabass fillets 1.7 lbs (750 g) - (4, with skin)

Potatoes 0.9 lb (400 g)

For the Breading: Breadcrumbs 1 ¼ cup (150 g); Parmigiano Reggiano PDO cheese ½ cup (50 g) - (to grate); Garlic 1 clove; Parsley to taste - (to chop); Lemon peel to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Gratinated Sea Bass Fillets

To prepare the gratinated sea bass fillets, first put a pot of slightly salted water on the stove. Meanwhile, peel the potatoes and slice them with a mandoline 1: you should get very thin slices 2. Blanch the potato slices for 5 minutes 3, then drain and set aside.

In the meantime, prepare the breading: put the chopped parsley in a bowl, then add the grated Parmesan cheese 4, salt 5, and breadcrumbs 6.

Add the crushed garlic clove 7, grated lemon zest, and oil 8. Mix the mixture well 9.

Now line a baking sheet with parchment paper and form a layer of potatoes, slightly overlapping them 10, then place the sea bass fillets on top with the skin side down 11. Finally, cover the fish completely with the breading, pressing it with the back of a spoon to make it adhere 12.

Drizzle with oil 13 and bake in a preheated fan oven at 350°F for about 20 minutes, or until golden brown; if necessary, you can turn on the grill during the last 5 minutes 14. Once out of the oven, your gratinated sea bass fillets are ready to be served 15!

Storage

It is recommended to consume the gratinated sea bass fillets as soon as they are ready. If necessary, they can be stored in the refrigerator for up to one day, in an airtight container.