Spigola in Barchetta (Baked Sea Bass with Salsa)

Ask your fishmonger to de-bone the sea bass from the top of the fish, leaving its belly in tact for this delicious Mediterranean fish supper from Gino D'Acampo
By Gino D'Acampo
Spigola in Barchetta (Baked Sea Bass with Salsa)
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 6 unwaxed lemons
  • 4 tbsp flat leaf parsley
  • 8 tbsp extra virgin Italian olive oil
  • 4 tbsp dry white wine
  • 8 canned tinned anchovies, chopped
  • 4 whole sea bass, about 300g each
  • sea salt and freshly ground black pepper

For the salsa

  • 15 cherry tomatoes, quartered
  • 1 small red onion, chopped
  • 3 blanched courgettes, diced
  • 3 roasted yellow peppers, roughly sliced
  • 150 g black Kalamata olives, in olive oil sliced
  • 10 basil
  • 2 tbsp white wine vinegar
  • 10 tbsp extra virgin Italian olive oil


1. Preheat the oven to 180C/gas 4.

2. Peel the lemons and chop up the skin. In a large bowl mix the lemon skin with the parsley, olive oil, wine and anchovies; season with salt and pepper.

3. Mix well and divide the stuffing between the 4 fish, gently filling them so you don't break the fish.

4. Slice the remainder of the peeled lemons and place on a baking tray. Arrange the fish on top of the lemon slices.

5. Cook for about 15 minutes.

6. In the meantime, mix together all the salsa ingredients and season with a grinding of salt and pepper.

7. When the fish is cooked and tender, gently remove and discard the stuffing. Transfer the fish to serving plates and re-stuff with the salsa. Serve straight away with a glass of Italian dry white wine.

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