Recipe - Branzino Alla Ligure (Ligurian Seabass)

Serves - 2 | Prepare - 60 mins | Level - Beginner

What you’ll need

• 2 Seabass or Seabream fillets

• 350g potatoes, cut in thin slices

• 200g cherry tomatoes, halved

• Plain black olives -pitted

• 20g pine nuts (optional)

• 1 garlic clove

• A couple of rosemary sprigs

• Extra virgin olive oil

• Sea salt

• White wine (optional)

Method

Step 1

Heat your oven to 200c/180c fan. In a baking tray place the potato slices, the halved cherry tomatoes, olives, pine nuts. Add the garlic, rosemary sprigs, salt and a generous drizzle of olive oil, mix together.

Step 2

Roast in the oven for 20-25 minutes until the potatoes start to soften.

Step 3

Season the seabass fillets, then place on top of the the potatoes add a splash of white wine, bake for a further 15-20 minutes until the fish is cooked through.