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Sea Bass with Olive Crumbs |
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Serves: 4
Print this Recipe
(Branzino alle Olive)
Category: Fillets and Steaks
Olive trees grow in profusion throughout Tuscany. Most of the olives are pressed to make oil, but cooks still have plenty of flavorful olives at their disposal. Here they flavor the crumbs scattered on top of sea bass fillets.
3/4 cup plain dry bread crumbs, preferably homemade
1/3 cup finely chopped mild black olives
1 clove garlic, finely chopped
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon grated lemon zest
Salt
Freshly ground black pepper
1/4 cup (about) olive oil
1 1/2 pounds sea bass or other firm white fish fillets, skins removed
1 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a large baking pan.
2 Put the bread crumbs, olives, garlic, parsley, lemon zest, a pinch of salt, and black pepper to taste in a bowl. Add the olive oil and stir well.
3 Arrange the fish in the pan in a single layer. Pile the crumbs on top of the fillets.
4 Bake 8 to 10 minutes, depending on the thickness of the fish, or until the crumbs are golden and the fish is just barely opaque when cut in the thickest part. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Sea Bass with Olive Crumbs comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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