Baketard.com - Blog - Giorgio Locatelli's Branzino alla Vernaccia in Crosta Di Pomodoro (Sea Bass with Tomato Crust and Vernaccia Wine)

Directions

1. 1
   As soon as the fillet has turned white halfway up the fillet, turn it over (the skin should now be crisp and golden) and sprinkle with the dried breadcrumb and tomato mixture.
2. 2
   Pour the wine into the pan (around, not over the fish) and transfer to the oven for a couple of minutes. The bread crumbs will crisp up and become darker in colour.Take the pan from the oven and lift the fish onto a warm plate.
3. 3
   Put the pan back on the heat, add the olives, tomatoesand fish stock, and bubble up so that it reduces by half. Then put the sea bass back into the sauce, crust upward, for a minute or so to heat through.At the same time, put the artichoke puree back on the heat to warm through. Stir in the butter and, when the puree is hot, spoon it onto your plates and put the fish on top.To the pan in which the fish has been cooked, add the reserved lemon juice, the rest of the olive oil and the parsley, then spoon this mixture around the fish and serve.