in Italy

Branzino with Lardo

updated

Spread the love

Ingredients for 2 servings:

  • 1 fish (branzino), scaled, gutted and washed
  • 1 bunch parsley, chopped
  • 5 garlic, stalk removed, chopped
  • 2 bay leaves
  • 100 g bacon (lardo), Italian, thinly sliced
  • olive oil
  • salt and pepper
  • 1 lemon(s), sliced
  • 250 g cocktail tomatoes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sea bass

Pat the branzino thoroughly dry and place it on a baking sheet lined with aluminum foil. Season the fish inside and out with salt and pepper. Stuff the parsley, bay leaves, garlic, and lemon slices, then secure with toothpicks. Top with the lardo. Lightly salt the halved cherry tomatoes and arrange them around the fish. Place the baking sheet in the preheated oven at 180°C and cook for 25-30 minutes, until the bacon is slightly crispy and the fish is cooked. Fillet the fish, drizzle with the resulting juices, and serve with the bacon and tomatoes. Serve with salad and ciabatta.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fruity Giotto cake with marzipan topping

Chocolate cream cake