Chef Maurizio Quaranta serves a fusion of Liguria's seafood and Piedmont's hill-country food. In this recipe, he roasts sea bass with olives and tomatoes until the fish is crisp and succulent. His special touch is spooning toasted warm pine nuts over the fish before serving. More Healthy Fish Recipes

Maurizio Quaranta
August 2008


Credit: ©: Francesco Lagnese

Recipe Summary test

25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425°. In a very large roasting pan, toss the potatoes, tomatoes, olives and basil with 1/2 cup of the olive oil. Season with salt and pepper.

  • Make 3 shallow slashes in both sides of each fish. Rub each fish with 1 tablespoon of the olive oil and season with salt and pepper. Set the fish in the roasting pan, tucking them into the vegetables. Roast for about 40 minutes, until the vegetables are tender and the fish are cooked through.

  • Meanwhile, in a small skillet, toast the pine nuts in the remaining 1 tablespoon of olive oil over moderate heat, stirring, until golden, about 3 minutes. Spoon the pine nuts over the fish and vegetables in the roasting pan and serve right away.

Suggested Pairing

A northern Italian Sauvignon is a great partner to white fish like sea bass.