Branzino Selvatico - A Sunday Seabass

I found this fantastic, wild Seabass at my local fish market the other day and served it up as a Sunday lunch in the garden. It filled the air with the fresh, tangy aroma of lemons and rosemary that brought everyone out in the sun for an early glass of wine. I love the combination of citrus and rosemary; it reminds me of the Mediterranean, of the smell and sights of summer evenings, and of chilled glasses of white wine. 

Less is more (particularly so on lazy Sundays) and this definitely applies to the lovely juxtaposition of the delicate meat of the fish against the crunchy, starchy potatoes. Despite its simplicity it's such a fulfilling meal!

- Potatoes

- Dried peperoncino (flaked)

- 2 Sprigs of rosemary

- Seabass

- 1 Lemon, sliced thinly

- 1 Piece of ginger, sliced thinly

- 4 Sprigs of rosemary

- 3 Cloves of garlic

Turn on your oven to 220°C. Cut a few potatoes into boats, or cubes, or whatever little chunks you prefer and season with a little peperoncino and olive oil. Toss them so they are evenly coated, add a couple of sprigs of rosemary and they're ready for the oven. They'll largely mind themselves, but stir them once or twice scraping them off the hot dish. They need approximately 35 minutes and should be golden and crispy when done. Sprinkle them with a little salt and perhaps just a grind or two of black pepper.

I usually ask my fishmonger to clean the fish and tend to just give it a quick rinse in the sink. Season the fish with salt, freshly ground pepper, and a little olive oil and lay down on a sheet of aluminium foil. Cut a few thin slices of lemon and ginger, leaving the peel on, and bash two or three cloves of garlic with the side of your knife and add them together with the rosemary to the inside of the fish. Wrap the fish in the sheet of aluminium foil and add whatever leftover rosemary, garlic, etc. you may have, give it a tiny drizzle of olive oil and close the aluminium packaging. Pop it on the grill for about 10 minutes on each side. When you open the packaging, the skin of the fish should be easy to peel back, if not close it back up and give it another minute or two. 

I like to drizzle a little olive oil over the fish as I serve, but it stands beautifully on its own

II like to drizzle a little olive oil over as I serve, but it stands beautifully on its own..