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Temp
Temp
©: Francesco Lagnese
Active Time
25 MIN
Total Time
1 HR
Yield
Serves : 8
By MAURIZIO QUARANTA
August 2008
Chef Maurizio Quaranta serves a fusion of Liguria's seafood and Piedmont's hill-
country food. In this recipe, he roasts sea bass with olives and tomatoes until the
fish is crisp and succulent. His special touch is spooning toasted warm pine nuts
over the fish before serving. More Healthy Fish Recipes
Ingredients
2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
How to Make It
Step 1
Preheat the oven to 425°. In a very large roasting pan, toss the potatoes,
tomatoes, olives and basil with 1/2 cup of the olive oil. Season with salt and
pepper.
Step 2
Make 3 shallow slashes in both sides of each fish. Rub each fish with 1
tablespoon of the olive oil and season with salt and pepper. Set the fish in the
roasting pan, tucking them into the vegetables. Roast for about 40 minutes,
until the vegetables are tender and the fish are cooked through.
Step 3