Branzino all’Acqua Pazza — Sea Bass with Tomatoes and White Wine
Whole sea bass cooks gently with cherry tomatoes, white wine and parsley, leaving tender flakes of fish and a light, savory broth. The tomatoes bring sweetness and acidity, while the parsley adds a fresh finish.
Extra virgin olive oil softens the tomatoes as they cook and gives their juices a rounder, silkier texture. We reserve a little for the finish so its fresh aroma stays clear. Gentle simmering keeps the fish tender; reducing the sauce separately concentrates the flavor without overcooking the flesh.
Serve this as a main course for two, with crusty bread to soak up the sauce and steamed greens alongside.
Ingredients — Serves 2
- 1 whole sea bass, approximately 650 g, scaled and gutted
- 450 g cherry tomatoes
- 45 ml extra virgin olive oil, divided
- 60 ml dry white wine
- 60 ml water
- 10 g flat-leaf parsley
- Salt, to taste
- Black pepper, to taste
Method
Step 1 | Prepare
Pat the fish dry inside and out. Quarter the tomatoes. Reserve a few parsley sprigs and finely chop the rest. Season the fish lightly with salt and tuck the sprigs into its cavity.
Step 2 | Soften the tomatoes
Warm 30 ml olive oil in a lidded pan large enough to hold the fish comfortably. Add the tomatoes, half the chopped parsley and a little salt. Cook over medium heat for 4–5 minutes, stirring occasionally.
Step 3 | Add the wine
Pour in the wine and simmer uncovered for 2 minutes.
Step 4 | Cook the fish
Nestle the fish among the tomatoes and add the water. Bring to a gentle simmer, cover and cook for approximately 15–20 minutes, spooning the liquid over the fish occasionally. Begin checking at 15 minutes: the thickest flesh should be opaque and separate easily from the bone. Add a small splash of water if the pan becomes dry.
Step 5 | Reduce the sauce
Carefully lift the fish onto a warm platter. Simmer the sauce uncovered over medium-high heat for 3–5 minutes, until slightly concentrated but still spoonable.
Step 6 | Finish and serve
Remove the head, backbone and smaller bones, then divide the flesh between two warm plates. Take the sauce off the heat and stir in the remaining 15 ml olive oil. Adjust the salt and pepper, spoon over the fish and scatter with the remaining parsley.
Nutrition — Per serving
- Calories: 405.5 kcal
- Protein: 32.1 g
- Fat: 24.2 g
- Fiber: 2.9 g
Approximate nutritional values. Based on approximately 325 g edible fish from the whole fish, with all the oil and sauce consumed; excludes accompaniments. Actual values vary with fish yield and wine reduction.
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We’ve omitted garlic and/or onion to keep the flavors focused and clear. If you like it, it would typically be added in Step 2 by gently cooking halved garlic cloves in the olive oil before adding the tomatoes.