Branzino al Forno with Crispy Potatoes. Sounds fancy, right? But really, it’s just one of those dishes that feels like a restaurant meal with almost zero fuss. Crispy branzino filets are nestled into a garlicky, herbed pepper and bruschetta mixture, served alongside golden roasted baby potatoes that steal the show.
Growing up, my mom would serve fish at least twice a week. Simple, seasoned well, and always with something golden and crispy on the side. This is my grown-up version of that nostalgic plate, and dare I say, it's a keeper.
If you love quick seafood recipes, you'll def love my One-Pan Mediterranean Cod or my One-Pot Garlic & Shrimp Orzo.
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Why You’ll Love This Recipe
Minimal prep, maximum flavor – Do a little work then you can sip on something chilled while you dig in 🙂
Branzino = the flaky fish of dreams – Mild, buttery, and cooks in under 15 minutes.
Bruschetta shortcut – We’re cheating (a little) with jarred bruschetta to bring depth without the chopping. Yay!
Crispy potatoes – Because life is better with them. Always.
Branzino al Forno Video
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Branzino al Forno Ingredient Notes & Tips
Full recipe and instructions in the recipe card at the end of post
Branzino Filets: I like skin-on filets. They crisp beautifully and keep the fish moist. Also referred as European Sea Bass. Primarily a salt water species though they do venture into fresh waters. Also farmed sustainably in the Mediterranean region and has a mild flavor that pairs beautifully with anti-inflammatory ingredients like olive oil, tomatoes, capers, and herbs.
Bruschetta: The kind you get in a jar. It’s garlicky, herby, and gives the dish a juicy tomato base.
Mini Bell Peppers: A rainbow of red, orange, and yellow. Sweet, vibrant, and fast-roasting. You can sub for small sweet whole peppers as well if you can't find the mini.
Garlic & Oregano: A classic Mediterranean duo. Big flavor with no effort.
Olive Oil: Use your good stuff here. It brings everything together. I love Graza olive oil which originates from Spain...and we all know how much I love Spain lol.
Yukon Baby Potatoes: Creamy inside, golden outside. Need I say more? And no peeling which is a WIN in my book!
Branzino al Forno Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Slice baby Yukon potatoes thinly and drizzle with olive oil. Season with paprika, oregano, salt, and a pinch of black pepper.
Step 2: Roast at 425°F for 20–25 minutes, tossing once midway. Remove and turn oven to 400F. You'll finish the fish in the oven.
Step 3: Pat fish dry and season with salt and pepper.
Step 4: Heat olive oil in a large skillet over medium high heat. Place fish skin-side down and sear until golden and crisp. Remove and set aside.
Step 5: Slice mini peppers and mince garlic. Sauté both in the same pan used for the fish. Stir in bruschetta and simmer 4–5 minutes.
Step 6: Add the fish skin side up and pop in the oven for 4 minutes to allow it to finish cooking.
Step 7: Layer crispy potatoes, spoon over pepper-tomato sauce, and top with fish. Finish with a drizzle of olive oil.
Substitutions & Variations
Fish swaps: Snapper, cod, or even salmon work if you can’t find branzino. Cooking time will vary though based on the fish you choose.
DIY bruschetta: Dice cherry tomatoes, add garlic, olive oil, and herbs.
Herb twist: Try thyme or za’atar instead of oregano.
Stove top: Finish cooking the fish on the stove if you don't want to use the oven.
FAQ
Absolutely. You can roast the potatoes and prep the sauce in advance. Just cook the fish fresh for the best texture.
No, but it adds an amazing texture that really elevates the dish. Crisping the skin gives you that restaurant-quality finish and a little bit of crunch in every bite. If you prefer your fish softer or are short on time, you can skip it. You would just add the fish as instructed after cooking peppers and bruschetta, cover and cook for 7-9 mins or until internal temperature is 145F.
More Seafood Recipes You'll Love
- Mediterranean Tuna Pasta30 Minutes
- 15-Minute Baked Tilapia & Cherry Tomatoes16 Minutes
- Creamy Tuscan Salmon30 Minutes
- One-Pot Lemon Garlic Salmon Orzo25 Minutes
⭐️ Recipe
Branzino al Forno
Ingredients
For the Branzino
- 4 branzino filets skin on
- 2 cups bruschetta
- 3 mini red peppers sliced
- 3 mini orange peppers sliced
- 3 mini yellow peppers sliced
- 1 garlic clove minced
- 1 teaspoon dried oregano
- ½ tsp red pepper flakes
- 4 tablespoon olive oil
- Salt & pepper to taste
For the Potatoes
- 1 lb baby gold potatoes thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Begin by preheating your oven to 425°F. Using a mandolin or sharp knife, slice the baby potatoes and spread them in a cast iron skillet. Drizzle with olive oil and sprinkle with paprika, oregano, salt, and black pepper. Roast for 20–25 minutes, flipping once midway to ensure even crispiness.1 teaspoon dried oregano, 1 lb baby gold potatoes, 1 tablespoon olive oil, 1 teaspoon paprika, ½ teaspoon salt
- Turn the oven down to 400F. We will finish cooking the fish in the oven at the end.
- Meanwhile, pat your branzino filets dry with a paper towel and season with salt and pepper. Heat a large skillet over medium high heat, add olive oil, and wait until oil is almost smoking. Place the fish skin-side down and press down to ensure it's in full contact with the pan. Cook for about 4–5 minutes until the skin is crisp and golden brown, then remove and set aside.Note: If using a cast iron or stainless steel pan, you'll know it is ready to flip once it is no longer sticking to the pan.4 branzino filets, 4 tablespoon olive oil, ¼ teaspoon black pepper
- Remove some of the oil and leaving about 1 tbsp. In the same skillet, sauté the sliced peppers and bruschetta on medium heat until softened, about 2–3 minutes. Stir in the garlic and allow the mixture to simmer gently for another 4–5 minutes.2 cups bruschetta, 3 mini red peppers, 3 mini orange peppers, 3 mini yellow peppers, 1 garlic clove, ½ teaspoon red pepper flakes, Salt & pepper to taste
- Carefully return the branzino to the skillet, skin-side up, and place in the oven for 4 minutes or until fully cooked.
- To serve, plate the crispy potatoes as your base, spoon over the saucy peppers and tomatoes, and top with the branzino. A final drizzle of olive oil pulls it all together.
Video
Notes
Place any leftover branzino and potatoes in an air-tight container and refrigerate for up to 2 days. To keep the skin from going soggy, store the fish and potatoes separately if possible. For best results, reheat in a 325°F oven or air fryer until warmed through and crispy.
Fishfisheater says
I LOVE fish and Sea Bass is one of my favorites. What a great idea to have it served over a bed of crispy potatoes. I would probably skip the skin even if it was crispy but that's just a personal choice.