Photo: Ernest Porzi
Roasted Branzino with Fennel
10 ingredients
Serves 4.
openrecipes
In this simple preparation from Liguria, Italy, the subtle flavor and texture of branzino, or sea bass, are lightlighted. Striped bass and red snapper are also good prepared this way. Marjoram is typical of Ligurian cooking, but other herbs, such as oregano or rosemary, can be substituted.
Estimated Nutrition (whole recipe, rough)
335
Calories
6g
Protein
15g
Fat
50g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 branzino (sea bass), 1 1/2 to 2 lb., cleaned, with head and tail intact
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh marjoram or oregano
- 7 Tbs. olive oil
- 2 Tbs. fresh lemon juice
- Sea salt and freshly ground pepper, to taste
- 4 lemon slices
- 2 lb. boiling potatoes
- 2 small fennel bulbs
- 1/2 cup Gaeta or other Mediterranean-style black olives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes