BRANZINO AL FORNO (ITALIAN BAKED SEA BASS)
Branzino al Forno features tender sea bass baked with cherry tomatoes, Castelvetrano olives, capers, garlic, and white wine for a light, flavorful Italian-inspired dinner.
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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