Branzini Baked Sea Bass with Olives & Preserved Lemons

I am on Fox news "Good Day Atlanta" today! Tune in to see me with Suchita preparing one of my favorite spring receipes from my cookbook, La Bella Vita. Buon Appetito!

go HERE to see the video online, listed as "different ways to use pesto".


Branzini with Preserved Lemons, Olives and Salsa Verde

I like to bake this dish in a terracotta planter base (one without a hole in the bottom) and serve it from oven to table.

4 - 6 oz. sea bass or other fish, such as halibut, cod, tilapia or even salmon. {make sure you buy only safely & humanely approved sea bass}
1/4 c. sliced Preserved Lemons, about 3 wedges (rinse lemon and remove and discard pulp before slicing)
1/2 c. Citrus Fennel or Antipasti olives
{our NEW! Citrus fennel olives will be on our website soon}.
3 T. Olive oil from the antipasti Olives
Wild Oregano & Sage aromatic salt (or kosher salt)
Freshly cracked pepper to taste

Preheat oven to 375 degrees F.
Cut fillets into 2-inch pieces and place in an oven proof baking dish or terracotta platter. Scatter the preserved lemon slices and olives over the fillets. Drizzle with olive oil and season with the salt and pepper. Bake until the fish is just cooked (it should be firm to the touch), 7-10 minutes.

To make the sauce:


Salsa Verde
1/2 c. Italian parsley leaves
2 T. plus 1 teaspoon champagne vinegar
Zest and juice of 1 lemon
2 T. chopped fresh chives
2 T. capers, drained or rinsed, if salt packed
2 large cloves garlic, chopped
1 t. coarsely chopped sage leaves
1 t. fresh oregano leaves
1 t. kosher salt
1 t. freshly cracked black pepper
3/4 c. Tuscan Extra Virgin Olive Oil
2 T. aromatic lemon oil (optional)- not currently on the site, but available.

In a blender or food processor, add all of the ingredients except the oils. Process on high speed, slowly adding the olive and lemon oils in a steady stream through the top of the blender or processor, until the mixture is smooth and emulsified.

Makes 1/2 cup.

NOTE: you can substitute salsa verde with Bella Cucina Garden Herb Sauce.

From the cookbook, “La Bella Vita” by Alisa Barry
Buon appetito!
copyright 2009 Alisa Barry

Citrus Sea Bass

After a busy day at work, we all need a seasonal dish that can be made in minutes and taste like you labored for hours.
This is that dish. Citrus sea bass celebrates Meyer lemons, one of my favorite winter citrus fruits. It is light and fruity and has a perfume that lingers on the palette. I have also seasoned the fish with Citrus Fennel Aromatic savory salts for layers of flavor. You can grill it, bake it or pan saute it in a bit of butter and extra virgin olive oil.
You can keep it light and quick and serve the sea bass over a bed of dressed or sauteed arugula, or make a more hearty meal with a bit more time on your hands and serve it on a creamy pool of aspargus risotto.
Any way you serve it, it will be delicious!

Citrus Sea Bass
2 fillets of sea bass
1 teaspoon Citrus Fennel aromatic savory sea salt*
1Tablespoon Meyer lemon zest
1 Tablespoon fresh fennel fronds, chopped {or use dill}
drizzle of extra virgin olive oil

If baking in the oven, cook at 375 degrees for 8-10 minutes, or until cooked through.

Serves two.
Buon appetito!
copyright 2008 Alisa Barry