Branzino all’Isolana – A Traditional Tuscan Recipe

branzino all'isolanaBranzino all’Isolana

Baked sea bass with mixed vegetables

Ingredients (serves 4)

• 2 x 500g sea bass, scaled and gutted
• 4 potatoes, diced
• 2 zucchini, diced
• 4 tomatoes, diced
• 8 black olives, pitted and halved
• 2 garlic cloves, crushed
• 4 artichoke hearts, sliced
• oregano
• ground black pepper
• olive oil
• salt


Put the potatoes, tomatoes and zucchini in a baking dish. Add the oregano, olives, garlic, salt and pepper and put in a 185°C oven for about 20 minutes. Then add the artichokes and fish and put back in the oven for another 25 minutes. Fillet the fish and serve immediately with the vegetables.

** This dish is also very nice prepared wth just cherry tomatoes and potatoes. You will need to peel and thinly slice the potatoes and make a ‘bed’ on the bottom of the baking dish, add some of the cherry tomatoes (chopped in half), a generous dash of olive oil, some rosemary and sage (optional), salt and pepper and then lay the fish on top (be sure to pat the fish dry if you have washed it), covering with the remaining cherry tomatoes. Like the recipe above you can add olives and also flaked almonds for a different touch. Bake in 185°C preheated oven for around 25-30 minutes. **


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