The Ligurian sea bass fillet is a typical second course from the city of Genoa, very simple to prepare, and you can use any type of fillet such as sea bream, cod, amberjack, and croaker. There are two versions of this delicious recipe: the one with cherry tomatoes, olives, potatoes, and pine nuts or the white version with potatoes, olives, and pine nuts. In this recipe, the version with cherry tomatoes is proposed. Let’s discover together the steps to prepare it.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- 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 Sea Bass Fillet
To prepare the Ligurian sea bass fillet, first deal with the potatoes: wash them thoroughly to remove any dirt, peel them and slice them about 0.2 inches thick.
Place a pot with plenty of salted water on the stove and bring to a boil. When the water has reached a boil, plunge the potatoes in 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 finely chopped bunch of parsley. Add 4-5 tablespoons of extra virgin olive oil and mix everything well with a spatula to combine the ingredients.
Drain the potatoes, take a baking tray and line it with parchment paper, place the potato slices in the center, and sprinkle lightly with salt. Place the sea bass fillets on top of the potato layer, add a pinch of salt, and finally distribute the dressing over them.
Bake in a static oven preheated to 350°F and cook for about 15-20 minutes, the cooking time depends on the size of the fillets. Occasionally drizzle the fillets with the juice that forms during cooking.
Here is a delicious Ligurian sea bass fillet, serve it piping hot.
Storage and Tips for Ligurian Sea Bass Fillet
You can store the fillet for up to one day in the refrigerator in an airtight container. When ready to consume, reheat 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 deprived of its core.
