Ligurian Wood Roasted Branzino


  • 1 branzino, scaled, gutted, deboned, spine intact
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 lemon, thinly sliced
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 Roma tomato, quartered
  • 2 tablespoons Taggiasche black olives, whole, pitted
  • 4 fresh basil leaves, plus 2 leaves chiffonade
  • Olive oil, as needed
  • 1 ounce white wine
  • 4 slices potato confit, recipe follows
  • 2 tablespoons pecorino, grated


Butterfly branzino and stuff with herbs and lemon slices. Tie with string. Season fish with salt and pepper.

Place tomatoes, olives and four basil leaves on sheet pan. Place branzino on top. Drizzle with olive oil and white wine. Roast in wood-fired oven at 650 ℉ for 10 minutes.

To plate, place four pieces of potato confit on the plate to form a square shape and top with pecorino, followed by tomato and fish. Drape with chiffonade basil and drizzle with olive oil and salt. Makes 1 serving.

To make potato confit, cut 2 large unpeeled and scrubbed Yukon Gold potatoes into ¼-inch-thick slices and place in baking dish with 2 cups extra virgin olive oil, 2 dried bay leaves, 2 smashed garlic cloves, ¼ teaspoon whole black peppercorns and ½ tablespoon of salt. Cover with aluminum foil, and roast potatoes in a preheated 275 ℉ oven for 30 to 45 minutes until tender. Cool in liquid.

Chef Amy Brandwein, Centrolina, Washington, D.C., from Food Fanatics Magazine