Name: Branzino Arrosto (Roasted Marinated Sea Bass)
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 5 tablespoons olive oil; 2 fresh fennel bulbs, trimmed and sliced; 75 ml (2.½ fl oz) white wine; 2 red onions, peeled and sliced thinly; a few parsley stalks; 2 lemons, sliced; 2 tablespoons fennel seeds; 1 × 2.25 kg (5 lb) sea bass, scaled and cleaned but not filleted; juice of 1 lemon; sea salt and coarsely ground black pepper

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

The grilling of the skin before baking gives the bass a distinctive and interesting flavour

Ingredients

1 × 2.25 kg (5 lb) sea bass, scaled and cleaned but not filleted
2 tablespoons

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas 5. Preheat the grill.

Put half the fennel seeds and some salt and pepper inside the cavity of the fish, brush the skin with a little olive oil and grill for about 5-6 minutes on each side until the skin is lightly charred.

Place half

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Ingredients

Method

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