Stanley Tucci’s branzino (roasted sea bass) from The Guardian Cook supplement, July 11, 2015 (page 15)

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Notes about this recipe

  • Soosie on March 24, 2026

    I cooked this for lunch today. It’s such a speedy dish. I didn’t have any wine so left it out. I served it with a platter of boiled potatoes, carrot, fennel and courgette generously doused in olive oil and a squeeze of lemon. Delicious!

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