Easy Italian Recipes

 MAKES 4 SERVINGS

- 1 branzino (sea bass), 1 1/2-2 Ib (750 g-1 kg), cleaned with head and tail intact
- 2 tablespoons chopped fresh flat-leaf (Italian) parsley
- 1 tablespoon chopped fresh marjoram or oregano
- 7 tablespoons (3 1/2 fI oz/ 105 ml) olive oil
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground pepper
- 4 lemon slices
- 2 lb (1 kg) boiling potatoes 2 small fennel bulbs
- 1/2 cup (2 1/2 oz/75 g) Gaeta or other Mediterranean-style black olives

Ligurians feel that if you have a nice fresh fish, you should honor it with a simple preparation and not try to make it look, or taste, like anything else. The absence of sauces and condiments may take some getting used to, but the reward is the subtle flavor and texture of the fish. Here, branzino, or sea bass, is roasted, but striped bass and red snapper are also good prepared this way. Marjoram is typical of Ligurian cooking, but other herbs, such as oregano or rosemary, can be substituted

Preheat an oven to 450°F (230°C). Rinse the fish and pat dry with paper towels. Using a sharp, heavy knife, make slashes on both sides of the fish, cutting down to the bone. In a small bowl, stir together the parsley, marjoram, 4 tablespoons (2 0 oz/60 ml) of the olive oil, and the lemon juice, and season with salt and pepper. Rub the mixture inside the cavity and over the outside of the fish. Tuck the lemon slices inside. Cover and let stand while you prepare the potatoes and fennel.

Peel and slice the potatoes, rinse under cold running water, and pat dry. Place in a bowl. Cut off the stems and feathery leaves from the fennel bulbs and reserve for another use or discard. Cut away and discard any discolored areas of the bulbs. Halve each bulb lengthwise and cut away the tough core. Cut the halves crosswise finto thin slices. Add the fennel slices to the potato slices along with the remaining
3 tablespoons olive oil. Season with salt and pepper, toss well, and then spread the vegetables in a roasting pan large enough to hold the slices in a shallow layer.

Bake until the potatoes and fennel begin to brown, 25-30 minutes. Turn the potatoes, stir in the olives, and piace the fish on top. Continue to bake unti) the fresh is opaque when cut near the bone and the potatoes and fennel are tender, 20-30 minutes longer.
Transfer the fish to a warmed platter. Surround with the potatoes, fennel, and olives. Serve at once.

Buon appetito !