Whole Roasted Sea Bass with Herby Salad

While it’s tempting to stick to filets when you’re craving fish, don’t sleep on cooking it whole. The bones can help to avoid a dry, unappetising final result by adding moisture, flavour and additional protection from the heat. That’s why we’ve chosen to pan-roast a whole sea bass (or “Branzino” to use its Italian name), topped with a fresh salad. Found off the coast of western and southern Europe, sea bass is sweet and mild and crisps up nicely in the oven in under 20 minutes – perfect for when you’re short on time but don’t want to skimp on flavour.

We stuff our sea bass with lemons and herbs to add a burst of bright, citrusy flavour before putting it in a roasting pan with squash and peppers. A salad of roasted veggies with shaved spring onions, fennel, radish, parsley, dill and tarragon placed on top of the fish is the finishing touch. Tender and tasty, this dish is almost too pretty to eat.

Difficulty

Servings

Fish for two

Prep Time

15 minutes

Cook Time

15 to 20 minutes

By Ooni HQ

Whole roasted branzino with squash, peppers, shaved spring onions, fennel, radish, parsley, dill and tarragon on a plate on a table.

Note

We tested this recipe using our new roasting pan, made from stainless steel and designed to withstand the temperatures of an Ooni, but it also works just as well in home ovens. If using a different pan, just ensure it can withstand max temps of 400 °C (750 °F). When using charcoal, we recommend choosing high-quality and food-grade charcoal, such as our Premium Lumpwood Charcoal. 



1: Fill the bottom of your fuel tray with an even layer of lumpwood charcoal (about half a kilogram).

Light the charcoal with a firestarter and preheat the oven to 315 °C (600 °F), keeping the oven door closed. This will take about 15 minutes and you can use the infrared thermometer to quickly and accurately check the temperature of the pizza stone. 

Tip: It’s important that the temperature doesn't climb above 315 °C (600 °F), so regulate the heat by adding only small amounts of extra charcoal when needed.

2: Season your fish with salt, making sure to get the inside of the fish as well.

3: Stuff the inside of the fish with lemon rings and the bunch of herbs.

4: Using three six-inch (15-centimetre) pieces of twine, tie up the fish to secure the stuffing.

 Two hands tying kitchen twine round uncooked sea bass stuffed with lemon rings and herbs on a wooden cutting board on a table.

5: Rub the whole fish with olive oil, then place on the grill rack in your roasting pan.

6: Season the squash and peppers with olive oil, salt and pepper, then place around the fish on the grill rack in the pan.

7: Let the oven come down to roughly 288 °C (550 °F) then place the pan in the oven and cook for 12 to 15 minutes, turning halfway through.

Tip: To ensure the fish is fully cooked, use a kitchen skewer or toothpick to check tenderness.

8: Wearing oven gloves, remove the pan from the oven.

9: Carefully remove the squash and peppers from the pan and place them on a chopping board.

Slice them into smaller pieces, then place them in a medium bowl. Add the shaved veggies. 

10: Toss with the olive oil, sherry vinegar, and herbs.

Season to taste with salt and pepper and lemon juice.

11: Place your fish on a plate, top it with salad, serve and enjoy!

 One hand placing squash, peppers, shaved spring onions, fennel, radish, parsley, dill and tarragon on a whole roasted sea bass in a dish on a table.

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

For the roasted fish:

  • 1 whole sea bass
  • 2 teaspoons (10 grams) flaky sea salt, plus more to taste
  • 2 lemons, cut into 2 milimetre (¼ inch) rings 
  • 1 bunch tender herbs (parsley, dill, tarragon, fresh oregano)
  • 20 grams extra-virgin olive oil, plus more for seasoning
  • 1 yellow squash, sliced into quarters
  • 2 sweet red and yellow peppers, whole
  • Freshly ground black pepper, to taste

For the salad:

  • 1 spring bulb onion, shaved
  • 1 bulb fennel, shaved
  • 1 small radish, shaved
  • 20 grams extra-virgin olive oil
  • 1 tablespoon (8 grams) sherry vinegar
  • 1 bunch of mixed fresh herbs (parsley, dill, tarragon)
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 lemon