Baked wild sea bass

Baked wild sea bass

Spigola al forno

By
From
The Amalfi Coast
Serves
4-6
Photographer
Helen Cathcart

Bass or bream will work equally well here, just so long as it is as fresh as possible. This dish is really about the flavour of the fish with a little disguise in the form of a sauce. I serve it with salad and bread in summer and spinach and potatoes in winter.

Ingredients

Quantity Ingredient
1 large sea bass or sea bream, (weighing approximately 1 kg)
1 lemon, cut into slices
handful parsley
salt
extra-virgin olive oil

Method

  1. Preheat the oven to 180°C. Lay the sea bass on a large greased oven proof dish. Put most of the lemon slices in the cavity, along with the parsley and some salt. Scatter a little more salt over the top of the fish and drizzle with olive oil. Lay a few more slices of lemon on top and bake in the oven for 35 minutes.
  2. To check if the fish is done, insert a thermometer with a probe: the internal temperature should read 60°C. If you do not have a thermometer, press the top of the fish with your fingers: it should feel firm to the touch. You can also slide a knife near the backbone and give it a twist: if it lifts and the flesh easily comes away from the backbone the fish is done.

A note on oven temperatures:

  • It has been assumed throughout that a fan-forced oven is being used. Please adjust your temperatures to 20°C higher if you are using a conventional oven.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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