Branzino alla Ligure (Liguria-style Sea Bass)
Category: Main Courses
Servings: 4
This classic Italian dish, Branzino alla Ligure, brings the flavors of the Ligurian coast right to your table. With its tender sea bass fillets, fragrant thyme, briny olives, and crunchy pine nuts, this recipe is a perfect example of simple yet elegant Mediterranean cooking. The preparation is easy, but the end result is nothing short of gourmet, making it an ideal dish for a special family dinner or an elegant gathering. Let’s dive into the steps to create this savory delight.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sea Bass (Branzino) | 1100g (about 2 medium-sized fish) |
| Extra Virgin Olive Oil | 30g |
| Garlic | 1 clove |
| Taggiasca Olives | 50g |
| Pine Nuts | 20g |
| Fresh Thyme | 2 sprigs |
| Salt | To taste |
| Black Pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~30g |
| Carbohydrates | ~4g |
| Fat | ~14g |
| Fiber | ~2g |
| Sodium | ~200mg |
Instructions
Step 1: Prepare the Sea Bass
- Begin by cleaning the sea bass. Hold the fish under cold running water to rinse it off. Using a fish scaler or the back of a knife, gently scrape the skin to remove the scales. Be thorough but gentle to avoid damaging the skin.
- Once descaled, cut open the belly and remove the internal organs. Rinse the fish again to ensure it’s clean inside and out.
- Now, it’s time to fillet the fish. First, remove the head with a sharp knife. Then, carefully make an incision along the backbone, slicing the fish into fillets. Ensure that you remove any red muscle tissue (bloodline) along the center of each fillet.
- Next, check for any remaining bones and remove them with fish tweezers. Be careful not to tear the delicate fish flesh while removing the bones.
Step 2: Cook the Fish
- Heat a large, non-stick skillet over medium heat and add the extra virgin olive oil. Add the garlic clove, slightly crushed, and let it infuse the oil for about 1 minute. This step will allow the garlic’s flavor to subtly enhance the dish.
- Place the fillets of sea bass in the pan, skin side down. Cook them for about 2 minutes without moving them, letting the skin crisp up and form a golden crust.
- After 2 minutes, gently flip the fillets using a spatula. Be careful while turning to avoid breaking the fish. Let the fillets cook for another 2-3 minutes on the other side. The fish is done when it’s opaque and flakes easily with a fork.
- As the fish cooks, add the Taggiasca olives to the pan. These olives, native to the Ligurian region, add a distinctive briny flavor that complements the delicate sea bass beautifully.
- Season the fish with salt, black pepper, and fresh thyme leaves. Let everything cook together for another minute, allowing the flavors to meld.
Step 3: Toast the Pine Nuts
- While the sea bass is cooking, toast the pine nuts in a separate small skillet over medium heat. Stir them frequently to ensure they don’t burn. Toast for about 2-3 minutes, or until they’re golden brown and fragrant.
Step 4: Serve
- Once the fish is cooked, transfer the fillets to a serving platter. Spoon the olives and thyme leaves over the fish, then top with the toasted pine nuts for a delightful crunch and added richness.
- Serve this dish immediately, enjoying it alongside a fresh green salad or a side of roasted vegetables for a complete Mediterranean-inspired meal.
This Branzino alla Ligure is sure to impress, with its light and flavorful combination of ingredients that transport your taste buds to the Italian Riviera. With simple, fresh ingredients like sea bass, olives, and pine nuts, this dish celebrates the natural flavors of the Mediterranean in every bite. Enjoy this elegant and healthy meal with family and friends on a warm summer evening, or whenever you crave a taste of Italy!
