Entree: Italy – Branzino al Forno con Carote e Funghi (Baked sea bass with carrots and mushrooms)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 3 min

Total 50 min

Ingredients

- 2 whole branzino (sea bass), approx. 1 lb (450 g) each
- 2 tbsp (30 ml) extra-virgin olive oil
- 4 tbsp (60 ml) dry white wine
- 2 tbsp (30 ml) fresh lemon juice
- 1 lemon, thinly sliced
- 2 cups (240 g) carrots, sliced on the diagonal
- 1 large red onion, thinly sliced (approx. 8 oz / 225 g)
- 8 oz (225 g) cremini or button mushrooms, halved
- 3 cloves garlic, thinly sliced
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (4 g) fresh thyme leaves (or 1 tsp / 1 g dried thyme)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter, cut into small pieces

Instructions

1. Preheat the oven to 425°F (220°C). Pat the branzino dry inside and out and season cavities and skin with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper.
2. In a large bowl toss the carrots, red onion, mushrooms, garlic, remaining 1 tsp (5 g) salt, 1/2 tsp (2.5 g) pepper, 1 tbsp (15 ml) olive oil and half the thyme.
3. Drizzle remaining 1 tbsp (15 ml) olive oil and 4 tbsp (60 ml) white wine into a roasting pan. Arrange the vegetables in a single layer and tuck lemon slices among them.
4. Place the branzino atop the vegetable bed. Insert a few lemon slices and some parsley into each fish cavity; dot the tops with butter and sprinkle remaining thyme.
5. Roast in the preheated oven for 20–25 minutes, until the fish flakes easily and the vegetables are tender, basting once with pan juices halfway through.
6. Remove from oven, let rest 3 minutes, then drizzle with 2 tbsp (30 ml) fresh lemon juice and scatter remaining parsley before serving.