← Back to Search Results
baking Italian, Tuscany
Sea Bass with Potatoes and Artichokes Recipe-15362

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Branzino con Patate e Carciofi

This recipe is about flexibility Italian style. Though fish and potatoes define the dish, it's the "accent" vegetable that reflects the season. In this version, the accent is artichokes for spring. But you can substitute everything from asparagus to zucchini. What I like about artichokes is how they contrast with the sweetness of the potatoes. Experiment with what you find at your local farmer's market, remembering that the "flexible" vegetable will only be in the oven for about twenty minutes, so it might have to be precooked. In a pinch, you can also use steamed frozen artichoke hearts; they're not quite the same, but an easy substitute.

Ingredients

  • 1 lemon
  • 2½ pounds baby artichokes (or substitute globe artichoke hearts and bottoms or frozen artichoke hearts)
  • 1 pound Idaho potatoes, peeled and sliced 1/8 inch thick (3 cups)
  • 4 teaspoons sliced garlic
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons thinly sliced fresh basil
  • 4 canned plum tomatoes, drained and cut lengthwise into 6 slices
  • 3 tablespoons extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • ½ cup vegetable stock
  • Four 7- to 8-ounce wild striped bass fillets
  • ¼ cup dry white wine

Directions

1. Preheat the oven to 400° F.

2. Fill a bowl with water. Cut the lemon in two and squeeze the juice into the water. Add the squeezed lemon halves to the water, too. If you are using baby artichokes, peel the outer leaves from the artichoke until you reach the part where the leaves are mostly a creamy yellow. Cut the top inch off the artichoke and trim away the stem so that you are left with a golf ball-sized heart. Slice into ¼-inch pieces and place in the lemon water. (For globe artichokes, remove the tough outer leaves and cut the artichokes into wedges. Remove the choke and the soft curly leaves above it. Slice and place in the lemon water.) Set aside. Drain before using.

3. In a large bowl combine the artichokes, potatoes, garlic, rosemary, basil, tomatoes, and salt and pepper to taste. Add the olive oil and toss to coat.

4. Place the potato mixture in a large ovenproof baking dish, add the vegetable stock, and cover with aluminum foil. Bake for 35 to 45 minutes, or until the potatoes are soft. Spoon out a quarter of the vegetables into a bowl. Reserve.

5. Season the fish with salt and pepper and rub the fillets with a little olive oil. Arrange the fillets on the potato and artichoke mixture and add the wine. Cover the fish with the reserved potato mixture. Bake, uncovered, for 8 to 10 minutes, or until the fish is cooked through. Serve.

Notes

WINE SUGGESTION: I like wines with the slightly mineral taste of grapes grown by the sea here. Look for whites from the area of Maremma, like Litorale Vermentino. A Pinot Grigio would be good, too.


© 2005 Cesare Casella

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, and using 7oz bass fillets.

 

Nutritional Information

Nutrients per serving (% daily value)

529kcal (26%)
181mg (18%)
64mg (107%)
89mcg RAE (3%)
2187mg
282mg
47g
6g
19g
52g
159mg (53%)
830mg (35%)
3g (13%)
16g (25%)
6mg (35%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
mexican-everyday Mexican Everyday
by Rick Bayless
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cook-with-jamie Cook with Jamie
by Jamie Oliver
nigella-express Nigella Express
by Nigella Lawson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
baked-explorations Baked Explorations
by Matt Lewis
martin-yans-china Martin Yan's China
by Martin Yan
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
desserts-4-today Desserts 4 Today
by Abby Dodge
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?