Branzini With Potatoes
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4whole branzini (Mediterranean sea bass), each about 1 pound
- 8five-ounce potatoes
- 4teaspoons each chopped fresh parsley, chives, marjoram and garlic
- 1teaspoon salt
- ½teaspoon black pepper
- ¼cup olive oil
- 3tablespoons fresh lemon juice
Nutritional analysis per serving (4 servings)
733 calories; 23 grams fat; 4 grams saturated fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 88 grams protein; 905 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Rinse the fish inside and out and pat dry. Line a baking dish large enough to hold all the fish at once with parchment paper.
- Step 2
Peel the potatoes and slice as thinly as possible (use a mandolin, if available). Place the slices in a large bowl with the herbs and garlic. Toss to coat slices well with oil and lemon juice. Season with salt and pepper. Arrange half the potato slices, overlapping, over parchment in 4 portions the length and width of the fish. Place a fish over each portion and completely cover the fish with the remaining potato slices, overlapped evenly. Bake until the potatoes are tender and the fish is cooked through, about 45 minutes.
Private Notes
Comments
The recipe is okay, but not stellar because potatoes didn't cook through even when slicing thinly with a mandolin (1/8 inch). Also, heaping potatoes on top and didn't add to the dish. An Epicurious recipe roasts all of the thinly sliced prepared potatoes first, then place fish on top. I would also season the fish inside and out before roasting and rub in a little olive oil on top before putting in the oven. After done, I added a little extra lemon juice on top and serve.
Judith is right. Potatoes will not cook the way the recipe suggests. I did exactly the same thing as she did: sliced the potatoes and (my own add) fennel, roasted them in a 375 degree oven first for about 15-20 minutes, then added the fish filets with some decorative slices of mushrooms brushed with garlic olive oil and squeezed some lemon over all. Roasted the fish filets and vegetables another 10-15 mins. Turned out wonderful!
cooking time is too long for such a small fish. 45 minutes means you will have dried out fish, like eating chicken breast. I suggest cooking potatoes for 20 minutes first, then put fish on top, and cook for 20-25 minutes
Yep, the potatoes don't cook through as others have noted. I should have read their comments before cooking! This is a classic mistake in cooking two different ingredients that take very different times in the same pan. It would be better to braise the thinly sliced potatoes on the stovetop for 30 minutes at a higher heat, and to cook the branzini in the oven at 350 degrees for 20 minutes. Oh well, next time!
Judith is right. Potatoes will not cook the way the recipe suggests. I did exactly the same thing as she did: sliced the potatoes and (my own add) fennel, roasted them in a 375 degree oven first for about 15-20 minutes, then added the fish filets with some decorative slices of mushrooms brushed with garlic olive oil and squeezed some lemon over all. Roasted the fish filets and vegetables another 10-15 mins. Turned out wonderful!