Jan’s Brazino alla Ligure Recipe
The recipe of Jan’s Brazino alla Ligure
- Fresh sea bass, stripped, with skin
- Firm boiled potatoes
- Black Ligurian olives without stones
- Small sweet tomatoes
- Pine nuts
- Olive oil, for baking and dressing
- Salt & pepper
- Sea bass Ligurian style
Boil the potatoes for 12 minutes and let them quickly cool down. Preheat the oven. Cut the potatoes into thin slices and put them on a baking tray lined with greaseproof paper and drizzled with olive oil. Add salt and pepper. Put the tray in the oven for 15 minutes at 180. Remove the tray from the oven and place the fish on the potatoes. Rub the tomatoes in a little olive oil and add them to the tray, along with the olives, nuts and capers. Put the tray back in the oven for another 15 to 20 minutes, depending on the size of the fish. Serve the fish with the skin removed and a drizzle of your finest olive oil. Enjoy!
PS: In Zeeland we get our fish from John’s Zeevis in Colijnsplaat. Order your wild sea bass before the weekend, so John can find you some good-sized specimens at Thursday’s auction.
photo: Sigurd Kranendonk