Spigola Al Forno Con Patate E Carciofi Recipe

Preheat and prepare

Preheat oven to 200°C (390°F). Put a large roasting pan or ovenproof baking dish near the stove. Peel the potatoes and slice them 3–4 mm (1/8–1/6 inch) thick, keeping the slices uniform. Immediately place potato slices in a bowl of cold water to remove excess starch.

Prepare artichokes (fresh)

If using fresh artichokes: trim stems and remove tough outer leaves until you reach the tender pale leaves. Cut off the top 1/3 and slice remaining artichoke in half; remove the choke with a spoon if present, then slice each half into thin wedges. Place cut artichokes into a bowl with water and 1 tablespoon lemon juice to prevent browning. If using jarred artichokes, drain and rinse, then pat dry and halve large pieces.

Make herb-garlic mixture

Peel and finely mince 3 garlic cloves. Finely chop the parsley (reserve a small amount for finishing). In a small bowl combine minced garlic, chopped parsley (about 3/4 cup), 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir to a loose paste — this will be used to season the fish and vegetables.

Drain the potato slices and pat them dry with a kitchen towel. In a large frying pan over medium heat add 1 tablespoon olive oil. Arrange potato slices in a single layer (work in batches if necessary). Cook until they begin to color and soften, about 3–4 minutes per side. Transfer to a plate. This step speeds oven cooking and helps potatoes get tender and slightly golden.

In the same pan add 1 tablespoon olive oil and the drained artichoke pieces. Sauté for 4–5 minutes until they begin to color at the edges. Add 60 ml (1/4 cup) dry white wine and let it reduce for 1–2 minutes; add 60 ml (1/4 cup) water, 1/4 teaspoon salt and simmer for 2 minutes. Remove from heat and set aside.

Brush the bottom of the roasting pan with 1 tablespoon olive oil. Arrange a layer of par-cooked potato slices to cover the base of the dish in an even layer (overlap slightly). Scatter half of the sautéed artichokes over the potatoes. Sprinkle half of the garlic-parsley mixture across the vegetables and add 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the layer.

Take the sea bass and make 2–3 diagonal slashes on each side of the fillet, about 1–1.5 cm deep. Season the cavity and both sides lightly with salt (about 1/2 teaspoon total) and pepper. Insert a thin lemon slice and a small rosemary sprig into each cavity and rub the outside of the fish with the remaining herb-garlic mixture (reserve a tablespoon to finish).

Place the seasoned whole sea bass on top of the potato-artichoke bed. Scatter remaining artichokes and potatoes around and on top of the fish so everything fits in a single layer where possible. If using capers, sprinkle them evenly. Pour any pan juices from sautéing the artichokes over the assembled dish. Drizzle remaining 1 tablespoon olive oil over the fish and vegetables and squeeze remaining lemon juice (about 1 tablespoon) over the fish.

Cover the baking dish loosely with aluminum foil (shiny side in) or a lid. Bake in preheated oven at 200°C (390°F) for 20 minutes. After 20 minutes remove foil, brush fish lightly with a bit of olive oil or reserved herb mixture, sprinkle breadcrumbs evenly if using, and roast uncovered for another 10–15 minutes until the fish is opaque and flakes easily (internal flesh ~60°C/140°F) and potatoes are tender and golden. Total baking time will be about 30–35 minutes depending on fish size.

Remove from oven and let rest 5 minutes. Taste and adjust salt and pepper. Scatter reserved chopped parsley over the fish and vegetables and finish with a light drizzle of olive oil and an extra squeeze of lemon if desired.

Carefully lift the whole fish onto a serving platter with some of the potato and artichoke bed, or serve directly from the baking dish. Offer lemon wedges alongside. Serve warm.