PARTNER POST — The holiday season is here and it is time to add some Italian flair to your menu with authentic ingredients from Colavita and Perugina’s rich Italian chocolate.
Stun your guests with beautiful baked sea bass and a sweet chocolate panforte.
I have no Italian roots, but on our trip to Italy this fall I could totally imagine an Italian Christmas—it even snowed on us a few times, making the mountain towns we were visiting look like those miniature Christmas villages, complete with little gondolas. Talk about a magical winter wonderland. So even though it was August, I was piling on layers of clothes (mittens, hats, coats), and standing as close to the fire as was safe.
The Feast of Seven Fishes is an Italian Christmas Eve tradition, which is partly what makes this menu so holiday. I’ll happily eat fish any day of the year, so if you decide that this menu is perfect for mid-fall (uh, yea, I did serve it to a bunch of friends in September…) with Colavita ingredients. 
Baked Sea Bass with Mediterranean Topping
- Total Time: 18 minutes
- Yield: 4 servings 1x
Description
This elegant baked sea bass is topped with a vibrant mix of olives, artichokes, and sun-dried tomatoes. It’s a quick, healthy, and flavorful main course perfect for any night of the week.
Ingredients
- 1.5 pound (0.68 kg) filet Sea Bass
- 1 tablespoon (15 ml) coconut oil
- 1/4 cup (59 ml) olives (minced)
- 1/2 cup (118 ml) artichoke hearts (minced)
- 1/2 cup (118 ml) sun dried tomatoes (minced)
- 2 tablespoons (30 ml) minced parsley
- 2 tablespoons (30 ml) minced basil
- Salt & Pepper
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 tablespoon (15 ml) balsamic vinegar of Modena
- Optional: 2 tablespoons (30 ml) pine nuts
Instructions
- Preheat oven to 475°F (246°C). Scoop coconut oil into baking dish and place in oven.
- While the coconut oil heats, prepare the bruschetta: combine the minced artichokes, tomatoes, olives, parsley, basil and pine nuts (if using). Toss with olive oil and balsamic vinegar, and then season to taste with salt and pepper.
- When coconut oil is sizzling, remove from oven and place filet in baking dish, skin-side down.
- Press the bruschetta onto the top of the fish in an even layer. Return to the oven, and bake for 10-15 minutes, depending on thickness of fish. Fish is done when no longer opaque and easily flakes.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Cuisine: Mediterranean
But the minute they take a bite of the Panforte, laced with cinnamon, cloves, and orange zest, they’ll think of the holiday season. It doesn’t even matter what they celebrate, be it the Hanukah, Kwanza, the Solstice, etc., etc., etc. Sitting around a table with people you love and good food evokes the same feeling in all of us, one of belonging, warmth and happiness. Call it whatever you want.
The candied ginger jewels, the toasted hazelnuts, the smooth chunks of Perugina’s Bittersweet Chocolate Bar—it all comes together and in one solid bite sings: “Let it snow, let it snow, let it snow!”
Print
Ingredients
- 1/2 cup dates (pitted)
- 1/4 cup honey
- 2/3 cup almond flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 4 teaspoons cocoa
- 1/8 teaspoon cloves (ground)
- Juice from 1 orange
- Zest for ½ orange
- 1 cup hazelnuts (toasted)
- 1 cup walnuts (toasted)
- 3/4 cup candied ginger (chopped)
- 2 ounces Perugina Bittersweet Chocolate Bar (chopped)
Instructions
- Preheat oven to 350°F.
- In a food processor, blend the dates until they form a sticky paste. Add the honey, almond flour, salt, cinnamon, cocoa, ground cloves, orange juice, and orange zest. Pulse food processor until well combined.
- Place mixture in a bowl. Fold in hazelnuts, walnuts, ginger, and chocolate. Press dough into a greased baking dish (I used a 9-inch tart pan, but a 8×8 square dish would also work). Bake for 30-40 minutes, until slightly browned on top.
- Panforte will be quite dense – cut with a sharp knife into small wedges.
- Category: Dessert, Dolci
- Cuisine: Italian-Inspired
Frequently Asked Questions
What kind of sea bass should I use for the Bruschetta Baked Sea Bass?
You can use any fresh white sea bass, but look for options like branzino or striped bass for the best flavor and texture.
How do I prepare the candied ginger for the Panforte?
Chop the candied ginger into small pieces to evenly distribute its flavor throughout the Panforte, ensuring a balanced taste in each bite.
Can I substitute the toasted hazelnuts in the Panforte?
Yes, you can substitute toasted hazelnuts with other nuts like almonds or walnuts, but keep in mind the flavor profile will slightly change.
