Branzino al Forno

Branzino ready for the oven

Branzino, or sea bass is a white-fleshed fish with silver scales on its belly, grey on the back and light gray on the flanks. It can reach up to a meter long and weigh 10 kg. This fish is found in abundance in the Mediterranean, the Black Sea and in the Eastern Atlantic Ocean. It's consumed all over Italy and it is called by many different regional names. Along with sea bream, branzino is one of Italy's most popular fish thanks to its optimal white flesh, which is lean, firm, aromatic, and bakes well.

It is born as a gregarious fish, but becomes solitary as an adult. Its diet is based on silverside and crustaceans. Winter is its breeding season, usually in the first three months of the year. There's a species that is very similar - the "spigola puntata" (another type of sea bass) that is easy to tell apart because it features several black spots all over the body, although it is appreciated as well.

Selecting Fresh Branzino

To check whether a fish is fresh, it is a good idea to check the color of their gills, which must bright, not dull. The fish's eyes must be bright and clear, not cloudy. Scales should be intact and clean and the fish itself must be firm. If the fish body is limp when held by the head, that fish is not fresh enough.

European Seabass

At the fish shop, it is possible to tell apart a wild sea bass from the farm-raised. Usually, the quality of the wild sea bass is optimal; there may be a slight variation in taste, and that depends on the place where the sea bass was caught. On the other hand, there may be a certain variation in the taste and texture of fish grown at a farm, which has to do with the environment where they have been grown and also with their feeding. It is advisable to purchase the sea bass that are raised in Italy, as they are superior in quality compared to fish raised in Turkey or Greece: countries that are known for excessively intensive breeding.

Cleaning the Branzino 

The cleaning of sea bass begins by cutting away the fins and then scaling the fish thoroughly so that the skin, particularly delicate, is not ruined. After that, the fish must be cleaned either through its gills or by slicing an opening along the fish belly and removing the guts. After gutting the fish, it must be washed both on the inside and the outside in detail and then patted dry.

After cleaning the fish, it must be wrapped with a suitable film and taken to the refrigerator. If a sea bass is particularly fresh, it can last about 48 hours. If not to be used shortly, it is necessary to freeze the fish to -18 °C after wrapping it with suitable bags and after eliminating all the possible air. If frozen, a piece can last approximately 90 days. There are various ways of cooking sea bass or "branzino", but roasting it is optimal, whether in the oven or on the grill.

Branzino (sea bass) carpaccio with arugula, parmesan and tartufo bianco (white truffle)

Branzino al Forno Recipe 

Baked sea bass is a very popular dish among cuisine experts because of its valuable and aromatic white flesh, which is highlighted in this particular recipe. By baking the fish with flavoring aromatic herbs and also by sprinkling it with a good white wine, it's a dish perfect for a summer evening. 

Ingredients

1 Clove of garlic

1 Bay leaf

4 Basil leaves

1 Sea bass of approximately 800 grams

1 Carrot

1 Onion

6 Tbsp. of extra virgin olive oil

Chilli pepper or black pepper

Tomatoes (approximately 250 grams)

2 Tbsp. of minced parsley

2 Sage leaves

1 Celery rib

2 Tbsp. of White Wine

Preparation 

Fresh seabass baked with vegetables

Cut away the fins and then scale and clean the fish as described above. Wash the sea bass under running water and fill the fish belly through the brachial opening with the sage, bay, garlic and some salt. Blanch the tomatoes in hot water, peel them and then chop very well. Also wash and chop the carrot, celery, onion and parsley into very small pieces.

Turn the oven on and preheat to 180°.

In a baking-pan, add the oil and minced vegetables cook over a low flame, then add the minced tomato, the basil, and cook everything for at least 5 minutes. Add salt and pepper and add the fish, allowing to cook in the baking-pan for a few minutes, turning it and cooking it on both sides while seasoning.

Take the baking pan with the fish to the oven and cook it for at least 40 minutes, adding the white wine and with a bit of salt and fresh ground pepper.

Once baked, take the fish out of the oven and lay it on a serving dish, topping with the cooked vegetables.