Teglia di Branzino e Granchio

Gratin of Sea Bass and Crabmeat

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

We didn’t have enough sea bass to serve all day, and our fishmonger had just a small amount of crabmeat. But, as luck would have it, I found a wonderful recipe from the Roman province of Lazio in central Italy that combined the two. The grated Parmesan seems to me a French influence for the Italians rarely put cheese on fish, but it does add to the crunchy topping.


  • 1 cup Tomato Sauce
  • 1 pound sea bass, cut into 3 by 1-inch strips
  • 1 pound crabmeat, picked over for cartilage and bone
  • 2 cups diced peeled fresh tomatoes
  • 4 teaspoons chopped fresh mint
  • 2 teaspoons chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • ¾ cup toasted bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup unsalted butter, melted


    Preheat the oven to 450°F to 500°F. Spoon the tomato sauce over the bottom of each of 4 individual gratin dishes, about 5 inches in diameter. Place the strips of sea bass on the sauce. Bake about 2 minutes and remove from the oven.

    Combine the crabmeat, diced tomatoes, and herbs and spoon this mixture over the sea bass. Combine the bread crumbs and Parmesan cheese and sprinkle over the crabmeat mixture. Drizzle with the melted butter. Bake until heated through and the top is golden brown, 10 to 15 minutes. Serve at once.