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Italian Holiday Table: Bruschetta Baked Sea Bass and Panforte

Italian Holiday Table: Bruschetta Baked Sea Bass and Panforte


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.

Italian Holiday Table: Bruschetta Baked Sea Bass and 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.

Caitlin Sherwood
Course Main
Cuisine Italian-Inspired
Servings 6 servings


  • 1.5 pound filet Sea Bass
  • 1 tablespoon coconut oil
  • 1/4 cup Colativa Bella di Cerignola Olives minced
  • 1/2 cup Colativa Artichoke Hearts minced
  • 1/2 cup Colativa Sun Dried Tomatoes minced
  • 2 tablespoons minced parsley
  • 2 tablespoons minced basil
  • Salt & Pepper
  • 1 tablespoon Colativa Extra Virgin Olive Oil
  • 1 tablespoon Colativa Balsamic Vinegar of Modena
  • Optional: 2 tablespoons pine nuts


  • Preheat oven to 475°F. 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, and then season to taste with salt & 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 pan to oven, and bake for 10-15 minutes, depending on thickness of fish. Fish is done when no longer opaque and easily flakes.


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.

Italian Holiday Table: Bruschetta Baked Sea Bass and Panforte

See Also

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!”

Italian Holiday Table: Bruschetta Baked Sea Bass and Panforte

Caitlin Sherwood
Course Dessert, Dolci
Cuisine Italian-Inspired


  • 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


  • 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 8x8 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.


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