Baked Sea Bass with Potatoes Recipe – Italian-Style Pesce al Forno Con Patate

Difficulty:

3/5

Serves:

2-4 PEOPLE

Prep Time:

20 minutes

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Baked Sea Bass with Potatoes Recipe

Michael Bonacini’s Baked Sea Bass with Potatoes recipe is a perfect example of Italian coastal cooking, combining fresh, delicate sea bass with aromatic herbs and tender, golden potatoes. This Pesce al Forno con Patate recipe, featured on Bonacini’s Italy, showcases how simple ingredients can be transformed into a restaurant-quality meal right in your own kitchen. With a balanced combination of herbs, vegetables, and a splash of white wine, this dish is elegant yet approachable, making it ideal for weeknight dinners, casual family meals, or small dinner parties.

The Inspiration

The inspiration behind this dish comes from traditional Mediterranean cuisine, where fresh seafood is paired with simple, high-quality ingredients to highlight natural flavors. Sea bass is a staple in Italian kitchens, prized for its tender, flaky flesh and mild taste, which pairs beautifully with earthy herbs like rosemary and sage. Michael Bonacini, known for his sophisticated yet approachable style, emphasizes freshness, aroma, and presentation in this recipe.

By pan-searing the fish to create a lightly golden crust and baking it atop a bed of seasoned potatoes and leeks, the recipe captures the essence of Italian home cooking while maintaining a refined, restaurant-quality touch. This dish perfectly illustrates Bonacini’s philosophy of combining traditional techniques with accessible ingredients for maximum flavor impact.

Ingredients

4 tablespoons (60 ml) olive oil, divided
2 pounds (907 grams) sea bass, cleaned, gutted and scaled
2 sprigs rosemary
4 sage leaves
1/3 cup (80 ml) flour
3 potatoes, peeled and cut into thick slices
2 cloves garlic, thinly sliced
1 leek, cleaned and sliced
½ teaspoon (2.5 ml) salt
¼ teaspoon (1.25 ml) pepper
½ cup (120 ml) white wine

Method

Preheat oven to 350 F (175 C).
Heat 1 tablespoon (15 ml) of olive oil in a pan. Make crosshatches in the fish. Dredge it in flour, then tuck the rosemary and sage inside. Fry it in the pan until golden brown on both sides.
Add potatoes, garlic, and leek to a bowl. Add 2 tablespoons (30 ml) olive oil, salt, and pepper. Toss to coat. Pour mixture into a baking dish. Place fish on top.
Pour wine around fish. Drizzle remaining olive oil on top. Cover with foil.
Bake 35 minutes, or until fish flesh is opaque.
Buon appetito!

Serving Suggestions

Michael Bonacini’s Baked Sea Bass with Potatoes is best served straight from the baking dish for a rustic, family-style presentation. For additional freshness, garnish the fish with a few extra rosemary sprigs or thin slices of sage. Pair the dish with a crisp green salad dressed lightly with lemon and olive oil, or with sautéed seasonal vegetables such as zucchini, asparagus, or green beans to add color and texture to the plate.

A crisp Italian white wine, such as Pinot Grigio or Vermentino, complements the delicate flavors of the sea bass and enhances the meal’s Mediterranean essence. For a more casual approach, serve with warm, crusty bread to soak up the aromatic juices released during baking, making each bite even more satisfying. This dish is versatile enough to impress dinner guests at a special occasion while remaining approachable for a weeknight dinner

Final Thoughts

Michael Bonacini’s Baked Sea Bass with Potatoes is a celebration of Mediterranean flavors and simple, fresh ingredients. By using fresh herbs, tender potatoes, and high-quality sea bass, this recipe delivers a restaurant-quality meal that is approachable at home. Perfect for seafood lovers and fans of Italian cuisine, this dish combines visual appeal, aromatic herbs, and comforting textures for a complete dining experience. Whether you are hosting friends or preparing a quiet dinner at home, this Pesce al Forno con Patate recipe is a flavorful, memorable dish that brings the essence of Italy to your table.

Find more recipes from Bonacini’s Italy here!