Branzino with Rosemary Potatoes

Summertime is fishtime ! One of my favourite fishes is the seabass aka BRANZINO. I had my first Branzino experience in Sardinia ( Branzino al sale! One of the most delicious things !) Today we’re gonna cook it in the oven though, which is also very good! If you don’t like Branzino you can also use gilthead or other fish :).

Ingredients: 
A whole fish (Branzino, Gilthead,…)
Thyme
Sea salt 

that’s all you’ll need for the fish 🙂 

As a sidedish I usually make salad and rosemary potatoes and tomatoes. For that you’ll need:

Potatoes
Tomatoes
Rosemary
Olive Oil
Sea salt


When you buy the fish, ask them to scale the fish for you, cause that’s just really messy. Preheat oven to about 190 °C  



Some artsy pictures 🙂 


After rinsing the fish under cold water put a handfull of thyme in its tummy and put salt all around the fish. 


Put the fish on a roast on mid level for about 30-40 min depending on the size of the fish. If you want the skin to get a bit crunchy you can put the roast on the highest level for the last ten minutes and put the heat on about 250 °C.


Cook the potatoes first, then put them in a tray with tomatoes olive oil salt and rosemary, if you want to you can add some bay leaves as well. It will take about 1 1/2 hours at 190 °C if you want them to be a bit crunchy on the outside :). 


I always love to put avocado in my salads! Avocado makes everything taste better 🙂 🙂 🙂 


VOILA this is my fish dish 😉 


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