Ligurian-style oven-baked sea bass

Ligurian-style oven-baked sea bass


  • 1 sea bass (1.5 kg)
  • 4 large potatoes
  • 200 g black olives
  • 80 g pine nuts
  • 1 sprig thyme
  • 1/2 glass dry white wine
  • salt and pepper
  • P.D.O. Riviera Ligure oil


Peel and wash the potatoes and cut into thick slices (about half a centimeter).
Gut and wash the bass without removing the scales. Pat dry with kitchen paper.
Pour a little oil into a baking pan, arrange the potatoes in it in one or more layers and sprinkle with olives and pine nuts.
Dust lightly with salt and pepper, rest the fish on top and bake in a preheated oven at 180°.
After about 15 minutes turn the fish, add the wine and the sprig of thyme and cook for 15 more minutes.
After removing the baking pan from the oven, cut the fillets into portions and serve in individual plates with a drizzle of P.D.O. Riviera Ligure oil.
Your delicious Ligurian-style oven-baked sea bass is ready. Enjoy!

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