Description
Spigola in Crosta di Patate is a delicious Italian dish featuring sea bass encased in a crispy potato crust. It’s simple to prepare and makes an impressive main course.
Ingredients
Scale
- 1 whole sea bass (about 1 kg), cleaned and scaled
- 500 g potatoes, thinly sliced
- 2 tbsp olive oil
- 1 lemon, sliced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh rosemary, chopped
Instructions
- Preheat oven to 200°C (400°F).
- Season the fish inside and out with salt, pepper, and minced garlic.
- Layer potato slices overlapping on a baking sheet to form a base slightly larger than the fish.
- Place the fish on the potato base and arrange lemon slices inside the cavity.
- Cover the fish completely with remaining potato slices, overlapping them like scales.
- Drizzle with olive oil and sprinkle with rosemary.
- Bake for 35-40 minutes until potatoes are golden and crispy.
- Let rest for 5 minutes before serving.
Notes
- Use a mandoline for even potato slices.
- Pat the fish dry before seasoning for better crispiness.
- Serve with a simple green salad.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 fish
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: sea bass, potato crust, Italian fish recipe, baked fish