Oven-Baked Sea Bass with Cherry Tomatoes and Taggiasca Olives

La storia di questo piatto

On the Ligurian coast, where olive terraces tumble toward the sea, this dish brings the two landscapes together on a single plate: a whole sea bass, tiny Taggiasca olives, ripe cherry tomatoes. It is a home-style table, humble and bright, made of what the sea and the hillside offer side by side.

Ingredienti

• 700 g Whole sea bass (about 700 g, already gutted and scaled)
• 300 g Cherry tomatoes
• 100 g Taggiasca olives
• 60 ml Extra virgin olive oil
• 50 ml Vermentino di Liguria
• 20 g Fresh basil (leaves)
• 1 piece Lemon (4-5 slices for the belly, half to squeeze)
• 2 cloves Garlic
• 5 g Sea salt
• 2 g Freshly ground black pepper
• 4 slices Rustic bread (optional, to taste)

Preparazione

1. Preheat the oven to 200°C. The sea bass is already gutted and scaled: if the fishmonger hasn't removed the gills and fins, ask them to do so. Rinse it quickly under a thin stream of cold water, including inside the belly, then pat dry with paper towels without rubbing to avoid damaging the skin. Score the skin with two or three shallow diagonal cuts on each side.
2. Halve the cherry tomatoes. Slice the lemon: set aside 4-5 slices for the belly and half a lemon to squeeze at the end. Oil a baking dish with raised edges using 20 ml of oil, then spread the cherry tomatoes, olives and lightly crushed garlic cloves (skin on) over the bottom. Pour the Vermentino into the bottom of the dish: it will keep the tomato bed moist and form a light pan sauce.
3. Season the sea bass inside and out with salt and pepper. Stuff the belly with the lemon slices and half of the basil leaves. Lay it on the bed of tomatoes and olives and drizzle with another 20 ml of oil.
4. Bake at 200°C for 25-30 minutes. Check doneness at the thickest part, behind the head, gently easing the flesh away from the backbone with a fork: the fish is ready when the flesh is opaque and white, flakes easily from the bone, and the dorsal fin pulls out without resistance. Meanwhile, if you like, toast the bread slices.
5. Just before removing from the oven, finely chop the remaining basil and stir it into the remaining 20 ml of oil so it stays green and fragrant. Take out the sea bass and pour the basil oil over the fish as it comes out of the oven. Squeeze the remaining half lemon over the fish, then use a spoon to stir the sauce formed at the bottom of the dish from the tomatoes, wine and cooking juices; taste and adjust the salt if needed. Serve in the baking dish, with the toasted bread to soak up the sauce.