RECIPES

Whole Fish Baked in Salt, Crispy Rosemary Potatoes, Bietola Condito (Chard)

By Chef Oliviero Borgna
February 19, 2025
Cook Time
1 hour 30 minutes
Serves
2 abundantly

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
Ingredients
FOR THE CHARD
Chard 1 bunch, washed and left in whole leaves
Maldon Salt to dress
Lemons 1/2 of one, to dress
Flamingo Estate Heritage Extra Virgin Olive Oil to dress
FOR THE ROASTED POTATOES
Russet Potatoes 6-8
Rosemary 5 sprigs
Garlic 1/2 head
Shallots 3-4, rough chopped with skin on
Flamingo Estate Heritage Extra Virgin Olive Oil to taste
Salt to taste
Black Pepper to taste
FOR THE FISH
Branzino 1, 2 lb fish, with scales if possible
Kosher Salt 1 box Morton, coarse
Lemons 1
Flamingo Estate Heritage Extra Virgin Olive Oil 1/2 cup
Parsley 5 sprigs, for garnish
Maldon Salt to finish
Steps
  1. A Note from the Chef: This is a full meal and should be assembled accordingly. First prepare the chard and then, potatoes as they will require the most time. Start to cook your fish when the potatoes are about halfway done.
  2. CHARD:
  3. Steam chard whole, since they will be easier to handle in that format, until the stems are just tender, then cool.
  4. Slice the chard perpendicular to the direction of the steam and place on a serving plate. and dress with salt, lemon juice and olive oil.
  5. Serve cold with the fish.
  6. ROASTED POTATOES:
  7. Preheat oven to 400°F
  8. Wash and peel potatoes, then slice into long wedges and place in a large bowl. Add several unpeeled garlic cloves, rosemary and shallots into the bowl and season with salt and pepper. Add a good amount of olive oil and toss until fully coated.
  9. Arrange potatoes in a roasting pan and place in oven. After 15 minutes open the oven, shake the potatoes around, and move with a spatula. You want them to stick and then get moved around by the spatula to create crispy edges with all that surface area.
  10. Repeat every 15 minutes until they are done, about 1 hour total.
  11. Serve hot with the fish.
  12. FISH:
  13. Preheat the oven to 400°F. Line a baking sheet or a roasting tray with a sheet of parchment paper.
  14. Lay the fish on parchment and top with a copious amount of salt. The fish needs to be completely buried and should not be visible at all. Place in the oven and cook for 35 minutes.
  15. Remove from the oven and let cool for 4-5 minutes. The fish will continue to steam in the now hard salt casing.
  16. Using a spoon and a fork, carefully crack the salt shell that has been created. Remove the salt in chunks, careful to prevent the salt from entering the flesh unintendedly, until you have revealed the fish in its entirety. Remove skin gently with the fork by breaking the skin all the way up the spine and also along the belly following the natural shape of the fish. Then lift off the cooked filet which should come off the bones very easily and serve. Finish with a squeeze of lemon juice, olive oil, Maldon salt and parsley.
  17. Arrange on a plate with the hot potatoes, the cold chard and enjoy!
Cook a meal for someone you love
Cook a meal for someone you love