Island-style baked sea bass (Spigola all’isolana) | Carlo Florence chef

Name: Island-style baked sea bass (Spigola all’isolana) | Carlo Florence chef
Ingredients: 1 whole sea bass (or gilt-head bream), about 900 g-1 kg (2-2.2 lb), cleaned and scaled; 350-400 g (12-14 oz) potatoes; 1 large zucchini; 1 medium Tropea onion (or any sweet red onion); 12-15 cherry tomatoes; 12-15 pitted Taggiasca olives (or Kalamata olives); 1 tbsp rinsed capers; 2 garlic cloves; 4-5 sprigs fresh oregano; 5 tbsp extra virgin olive oil; salt; freshly ground black pepper; zest of ½ lemon (optional)

florencechef.com

This Mediterranean-inspired baked sea bass is proof that a handful of fresh ingredients can create an elegant and flavorful meal.

View full recipe on florencechef.com

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Ingredients

1 whole sea bass (or gilt-head bream), about 900 g-1 kg (2-2.2 lb), cleaned and scaled
350-400 g (12-14 oz) potatoes
1 large zucchini
1 medium Tropea onion (or any sweet red onion)
12-15 cherry tomatoes
12-15 pitted Taggiasca olives (or Kalamata olives)
1 tbsp rinsed capers
2 garlic cloves
4-5 sprigs fresh oregano
5 tbsp extra virgin olive oil
salt
freshly ground black pepper
zest of ½ lemon (optional)