Ligurian-style sea bass fillet is a typical second course of the city of Genoa, very simple to prepare, and you can use any type of fillet like gilthead bream, cod, amberjack, and croaker. There are two versions of this tasty recipe, one with cherry tomatoes, olives, potatoes, and pine nuts or the white version with potatoes, olives, and pine nuts. This recipe offers the version with cherry tomatoes, let’s discover together the steps to prepare it.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 fillets sea bass
- 3 potatoes (medium)
- 1.4 oz Taggiasca olives
- 1.4 oz pine nuts
- 1 bunch parsley
- to taste extra virgin olive oil
- 9 oz cherry tomatoes
- to taste salt
Tools
- 1 Parchment paper
Steps for Ligurian-Style Sea Bass Fillet
To prepare the Ligurian-style sea bass fillet, first deal with the potatoes: wash them thoroughly to remove any soil residues, peel them, and cut them into slices about 0.2 inches thick.
Place a pot of salted water on the stove and bring it to a boil. When the water boils, immerse the potatoes and cook for about 4-5 minutes.
In the meantime, prepare the dressing, wash the cherry tomatoes, cut them in half, and remove the seeds, place them in a bowl, add the pine nuts, pitted Taggiasca olives, a couple of pinches of salt, and the bunch of finely chopped parsley. Add 4-5 tablespoons of extra virgin olive oil and mix everything with a spatula to blend the ingredients well.
Drain the potatoes, take a baking tray, and line it with parchment paper, place the potato slices in the center and lightly salt them. Place the sea bass fillets on the layer of potatoes, add a pinch of salt, and finally distribute the dressing over them.
Bake in a preheated static oven at 356°F and cook for about 15-20 minutes, the cooking time depends on the size of the fillets. Occasionally, baste the fillets with the juice that has formed during cooking.
Here is a delicious Ligurian-style sea bass fillet ready, serve it hot.
Storage and Tips for Ligurian-Style Sea Bass Fillet
You can keep the fillet for a maximum of one day in the refrigerator in an airtight container. When ready to consume, heat it for a few minutes in the oven or in a pan.
You can enrich the dressing with thyme leaves, chopped rosemary, or with garlic cut in half and with the core removed.
