This elegant yet simple preparation features whole seabass, known for its delicate, sweet flavor and flaky texture, oven-roasted to perfection. Accompanied by golden, crispy diced potatoes seasoned with fragrant rosemary and garlic, this dish is a harmonious blend of sea and earth. The aromatic herbs and the subtle smokiness from the roasting process enhance the natural flavors of the fish, creating a dish that is both rustic and refined.

Recipe and Ingredients for 4 Guests

  • Whole Seabass (Branzino): 4 (about 1600 grams), cleaned and scaled
  • Potatoes: 800 grams, diced
  • Fresh Rosemary: A few sprigs
  • Garlic: 4 cloves, minced
  • Olive Oil: For drizzling
  • Salt and Pepper: To taste
  • Lemon Wedges: For serving


  1. Preheat Oven: Preheat your oven to 200°C (390°F).
  2. Prepare Potatoes: Toss diced potatoes with olive oil, half of the minced garlic, salt, pepper, and chopped rosemary. Spread them on a baking tray.
  3. Prepare the Fish: Make shallow cuts on both sides of the seabass. Season inside and out with salt, pepper, and the remaining garlic. Insert rosemary sprigs into the cuts.
  4. Roast: Place the seabass on top of the potatoes. Drizzle with olive oil. Roast in the oven for 30 minutes, until the fish is cooked through and the potatoes are golden.
  5. Serve: Portion and serve the seabass and potatoes with fresh lemon wedges.
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food cost

Estimated Costs

    • Whole Seabass (Branzino approx. 1.6 kilograms total). Approximate cost: ¥100 per kilogram. Total: ¥160.
    • Potatoes: 800 grams. Approximate cost: ¥5 per kilogram. Total: ¥4.
    • Rosemary, Garlic, Olive Oil, Salt, Pepper, Lemon Wedges: Approximate total cost: ¥15.

    Total Cost for 4 Servings

    • Ingredients: ¥179

    Total Ingredient Cost: ¥179

    Cost Per Serving

    Cost Per Serving = ¥179 / 4 ≈ ¥44.75 per serving

Wine Pairing Suggestion

A light and crisp white wine would be a perfect complement to Branzino al Forno con Patate e Rosmarino. A Fiano di Avellino or a Vermentino, with their subtle fruitiness and refreshing acidity, will enhance the delicate flavors of the seabass without overpowering it. These wines, with their hints of citrus and minerality, also pair beautifully with the aromatic rosemary and garlic, making each bite of the dish a delightful experience.