Branzino Con Patate

No pizza or pasta at Palmiro, Chorlton's upmarket Italian.

Branzino Con Patate

Serves: 1 People

1 seabass, gutted and scaled
Bunch of flat leaf parsley
1 clove of garlic
Half a glass of white wine
2 potatoes
Half a lemon
Olive oil


Wash the sea bass and stuff with half of the chopped parsley, flour slices of lemon and a drizzle of olive oil. Peel the potatoes, slice them thinly and after having blanched them for a couple of minutes in boiling water, season with salt and pepper, olive oil, the remaining parsley and garlic. On a piece of tinfoil, lay half the potatoes, the fish and another layer of potatoes. Close the parcel from the sides and pour the white wine inside. Seal the top and bake in a medium oven for 20-25 minutes (time may vary according to oven and size of fish).


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