Baked sea bass with potatoes and chard
Tonight, sea meets garden: golden potatoes, tender fish and fragrant lemon make baked sea bass with potatoes and chard a lovely dinner without any fuss.
Cuisine: Mediterranean · Course: Main course
Ingredients
Servings: 2
- 2 filetti di branzino con pelle, circa 360–400 g totali, già squamati e privati delle lische
- 400 g patate
- 400 g bietole già pulite
- 15 g olio extravergine di oliva
- 1 limone non trattato
- 2 rametti di rosmarino
- Sale e pepe quanto basta
Method
- Scalda il forno statico a 200 °C. Lava e pela le patate, poi tagliale a fettine di circa 3 mm: uno spessore uniforme aiuta a cuocerle insieme.
- Condisci le patate con 10 g di olio, rosmarino e poco sale. Distribuiscile in una teglia rivestita di carta forno, evitando strati troppo spessi. Inforna per 20–25 minuti, girandole una volta.
- Intanto separa coste e foglie delle bietole. Taglia le coste a pezzetti e cuocile con l’olio rimasto e poca acqua per 5–6 minuti. Aggiungi le foglie e continua per 4–5 minuti. Scola l’eventuale liquido in eccesso.
- Controlla ancora che i filetti non abbiano lische. Tamponali, condiscili con sale, pepe e poca scorza di limone grattugiata. Appoggiali sulle patate con la pelle rivolta verso il basso.
- Cuoci per altri 12–15 minuti circa, secondo lo spessore: la polpa deve diventare opaca e separarsi facilmente. Negli ultimi 3 minuti aggiungi le bietole ai bordi della teglia. Servi con spicchi di limone.
Allergens: pesce
Golden potatoes, tender fish and the fragrance of lemon: baked sea bass with potatoes and chard makes a lovely dinner without any fuss. Give the potatoes a head start in the oven so the fillets stay juicy.
Times and servings
Serves 2. Preparation 15 minutes · Cooking 35–40 minutes · Total about 50–55 minutes. Times vary with ingredient size, cookware and equipment.
Ingredients for 2
• 2 skin-on sea bass fillets, about 360–400 g in total, already scaled and deboned
• 400 g potatoes
• 400 g prepared chard
• 15 g extra-virgin olive oil
• 1 unwaxed lemon
• 2 sprigs rosemary
• Salt and pepper as needed
How to make baked sea bass with potatoes and chard
1. Heat a conventional oven to 200°C. Wash and peel the potatoes, then cut into slices about 3 mm thick. An even thickness helps them cook evenly.
2. Toss the potatoes with 10 g oil, rosemary and a little salt. Spread in a baking tray lined with baking paper, avoiding thick layers. Bake for 20–25 minutes, turning once.
3. Meanwhile, separate the chard stalks and leaves. Chop the stalks and cook with the remaining oil and a little water for 5–6 minutes. Add the leaves and cook for 4–5 minutes more. Drain any excess liquid.
4. Check the fillets again for bones. Pat dry, then season with salt, pepper and a little grated lemon zest. Place on the potatoes, skin-side down.
5. Bake for about another 12–15 minutes, depending on thickness: the flesh should be opaque and flake easily. Add the chard around the edges of the tray for the last 3 minutes. Serve with lemon wedges.
CHIARA!’s tip
Check the potatoes before adding the fish: if they are still hard, bake them for longer first. Add lemon juice at the table to taste.
Estimated nutrition per serving
About 500 kcal · Protein 46.4 g · Carbohydrate 31.7 g · Fat 20.8 g.
Calculated with 380 g farmed sea bass fillets, the midpoint of the stated range; 400 g whole potatoes yield about 332 g peeled (CREA yield 83%). Chard is weighed after trimming. Estimated values per serving. All listed oil is included. Spices, herbs, optional garnishes and unmeasured citrus juice are excluded. Values vary with brands, substitutions and actual quantities.
