Branzino al Forno
Baked Sea Bass.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Branzino, also known as European seabass, has been a prized fish in the Mediterranean for centuries. Baking fish whole, al forno, is a simple and ancient cooking method used across the region to highlight the fresh, natural flavors of the ingredients. The influence of Roman cuisine, which valued fresh, seasonal ingredients, is apparent in the dish's emphasis on simplicity and quality.
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Branzino al Forno is a dish often associated with special occasions and family gatherings in Italy, particularly in coastal regions. It embodies the Italian philosophy of simple, high-quality ingredients cooked with care and enjoyed in good company.
Freshness is Key
The dish emphasizes the importance of fresh, locally sourced ingredients, especially the branzino. It reflects the Italian culinary tradition of utilizing seasonal products at their peak flavor.
Family Style Dining
Serving the whole baked fish at the table encourages a communal dining experience, where family members share and enjoy the meal together. The presentation of the whole fish is a visual testament to the simplicity and authenticity of Italian cuisine.
Mediterranean Diet
Branzino al Forno is a staple of the Mediterranean diet, which is known for its health benefits and emphasis on lean proteins, fresh vegetables, and healthy fats like olive oil.
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Branzino al Forno boasts a delicate, clean flavor profile, characterized by the subtle sweetness of the sea bass complemented by bright, herbaceous notes and the citrusy tang of lemon. Olive oil enriches the dish with a fruity undertone.
The primary flavor comes from the branzino itself, which has a mild, slightly sweet, and delicate taste. Fresh herbs such as rosemary, thyme, and parsley infuse the fish with earthy and aromatic notes. Lemon slices contribute a bright acidity that balances the richness of the olive oil and enhances the fish's natural flavor. Garlic adds a pungent, savory element, while a sprinkle of sea salt and black pepper seasons the dish perfectly.
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Scoring the Fish
Score the sides of the fish a few times before baking. This helps the heat penetrate evenly and allows the herbs and lemon to infuse the flesh more deeply. It also helps the skin to crisp up nicely.
Don't Overcook!
Branzino is delicate and can easily become dry if overcooked. Use a meat thermometer and aim for an internal temperature of 145°F (63°C). The fish should flake easily with a fork when done.
Herb Placement
Place some of the herbs and lemon slices inside the cavity of the fish and some on top. This ensures that the flavors permeate the fish from both the inside and outside.
Resting is Crucial
Let the baked fish rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and moist final product.
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