Branzino al Forno (Italian Baked Sea Bass)
Looking for a fresh seafood dinner that’s both elegant and easy? Branzino al Forno combines tender sea bass with sweet cherry tomatoes, Castelvetrano olives, capers, garlic, and a splash of white wine for a light Meditteranian meal that’s ready in about 30 minutes.
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Italian Translation: none- its already Italian!
Region of Origin: Sicily
Wine Pairing Suggestion: Vermentino
Category: Main Dish [Secondo]
Michelle’s Cucina
A note from my kitchen to yours.
Castelvetrano olives have long been one of my favorite ingredients to keep on hand. Their buttery flavor pairs beautifully with seafood, and they’re a fabulous reminder of Sicily’s incredible culinary traditions. This recipe brings together a handful of Mediterranean ingredients for a light dinner that’s easy for a weeknight while still feeling special enough to serve to guests.
Why this recipe works: This recipe comes together in about 30 minutes with pantry-friendly ingredients that add bright, balanced flavor to every bite. Additionally, it uses frozen branzino fillets, making authentic Italian flavors approachable for an easy weeknight dinner.
Ingredients for branzino al forno:
Full measurements in the recipe card below.
- Extra-Virgin Olive Oil
- Branzino Fillets
- Cherry Tomatoes
- Capers
- Castelvetrano Olives
- Garlic Cloves
- White Wine
- Optional: Thyme Sprigs & Fresh Parsley
Recommended kitchen tools:
- Shallow Baking Pan or Baking Dish
- Fish Spatula
How to Make branzino al forno:
STEP 1: Prepare.
Preheat the oven to 375°F. Arrange 1 tablespoon olive oil in the bottom of a shallow baking dish. Place the branzino fillets skin-side down, then top with the cherry tomatoes, capers, olives, and garlic.
STEP 2: Seasonings.
Drizzle the remaining olive oil and white wine evenly over the fish. Season generously with fresh cracked pepper. If using, scatter the fresh thyme over the fish.
STEP 3: Bake.
Bake for 10–15 minutes, or until the fillets reach an internal temperature of 145°F and easily flake with a fork.
STEP 4: Transfer & Serve.
Transfer the fish to two dinner plates. Spoon the tomatoes, olives, capers, and pan juices over each fillet. Garnish with fresh parsley, if desired.
How to Serve branzino al forno:
- Serve immediately with freshly cracked black pepper and chopped parsley.
- This main course dish is perfect alongside charred broccolini, a simple arugula salad, roasted baby potatoes, or crusty Italian bread to soak up the flavorful pan juices.
- Pair with a chilled glass of Vermentino or Pinot Grigio.
La Vita, Simplified:
Kitchen Favorite: A fish spatula is thin with a flexible edge that slides easily under delicate fish fillets, helping them stay intact from pan to plate.
Pantry Favorites: Castelvetrano Olives have a buttery, mild flavor that pair beautifully with seafood and Mediterranean-inspired dishes. And Italian Capers are a pantry staple that adds bright, briny flavor with just a spoonful.
Prep Tip: Pat the fish dry before baking to help it roast evenly and develop the best texture.
Ingredient Swap: Swap the branzino for halibut, cod, or another mild white fish of similar thickness.
Make Ahead: Prepare the tomatoes, olives, capers, and garlic earlier in the day so dinner comes together in minutes.
BRANZINO AL FORNO (ITALIAN BAKED SEA BASS)
Equipment
- Shallow Baking Pan or Baking Dish
- Fish Spatula
Ingredients
- 2 Tablespoons Extra-Virgin Olive Oil - separated
- 2 Branzino Fillets
- ⅓ cup Cherry Tomatoes - halved
- 1 Tablespoon Capers - rinsed and drained
- ⅓ cup Castelvetrano Olives - pitted and roughly chopped
- 2 Garlic Cloves - minced
- 2 Tablespoons White Wine - like Pinot Grigio
- Optional: Thyme Sprigs & Fresh Parsley
Instructions
- Preheat the oven to 375°F.
- Arrange 1 tablespoon olive oil in the bottom of a shallow baking dish. Place the branzino fillets skin-side down, then top with the cherry tomatoes, capers, olives, and garlic.
- Drizzle the remaining olive oil and white wine evenly over the fish. Season generously with fresh cracked pepper. If using, scatter the fresh thyme over the fish.
- Bake for 10–15 minutes, or until the fillets reach an internal temperature of 145°F and easily flake with a fork.
- Transfer the fish to two dinner plates. Spoon the tomatoes, olives, capers, and pan juices over each fillet. Garnish with fresh parsley, if desired.
- Buon Appetito!
Notes
- Serving Tips & Special Instructions:
- Serve immediately with fresh pepper and chopped parsley; alongside charred broccolini, roasted baby potatoes, or crusty Italian bread to soak up the pan juices; and a chilled glass of Vermentino.
- Swap the branzino for halibut, cod, or another mild white fish of similar thickness.
- Michelle's Kitchen Recommendations:
- More Italian Favorites:
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