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Spin the interactive 3D globe or filter by dietary preference (Omnivore, Pescatarian, Vegetarian, Vegan), allergens, or continent to land on one of 195+ sovereign countries and explore 3 authentic weeknight dinner recipes ready to cook tonight.

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Spigola in Crosta di Patate e Rosmarino (Vatican Friday Baked Sea Bass in Crispy Potato Scales) – Authentic Vatican City Recipe

Elegant Roman Friday dinner baking flaky sea bass under a crispy, golden shingle of rosemary potato scales.

Country of Origin: 🇻🇦 Vatican City (Southern Europe, Europe)
Dietary Profile: pescatarian
Prep Time: 20 min
Cook Time: 30 min
Difficulty: Medium
Signature Staples: Mediterranean sea bass (branzino) fillets, Wafer-thin overlapping potato slices, Cherry tomatoes, Fresh rosemary, Garlic

Ingredients for Spigola in Crosta di Patate e Rosmarino (Vatican Friday Baked Sea Bass in Crispy Potato Scales) (4 Servings)

1.25 lbs (or 2.5 cups) Mediterranean sea bass (branzino) fillets, prepped into bite-sized pieces
1.5 cups wafer-thin overlapping potato slices, washed and trimmed
1 cup cherry tomatoes
1 medium onion and 3 cloves garlic, finely minced with fresh rosemary
1.5 tbsp traditional Vatican City seasoning (garlic, dry white wine, extra virgin olive oil)
2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
In a skillet over medium heat, sauté onion, garlic, fresh rosemary, and garlic, dry white wine, extra virgin olive oil for 3 minutes until fragrant.
Combine Mediterranean sea bass (branzino) fillets and wafer-thin overlapping potato slices with the sautéed aromatics and layer evenly into the baking dish.
Top with cherry tomatoes and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
Let rest 5 minutes before serving warm at the table.

More Authentic Vatican City Recipes

Roman Cacio e Pepe (Classic Artisanal Spaghetti with Pecorino & Toasted Pepper) – The purest soul of Roman gastronomy: bronze-cut spaghetti tossed in a silky, emulsified sauce of finely grated Pecorino Romano and freshly toasted black pepper.
Fettuccine alla Papalina (Vatican Silky Egg Pasta with Peas, Prosciutto & Parmigiano) – Created in the 1930s specifically for Pope Pius XII at the Vatican: a delicate, refined cousin of Carbonara with sweet peas and onion.
Carciofi alla Romana con Mentuccia & White Beans (Roman Braised Artichokes with Mint & Garlic) – Classic Roman-Vatican spring braise simmering artichokes stems-up in fragrant mint, garlic, and olive oil.
Abbacchio (or Pollo) alla Scottadito con Patate al Rosmarino (Roman Lemon-Rosemary Seared Cutlets) – Literally "burn-your-fingers" good because it is eaten piping hot off the skillet with rosemary and lemon.
Gnocchi alla Romana Gratinati (Baked Golden Semolina Medallions with Sage & Parmigiano) – Unlike potato gnocchi, Roman gnocchi are baked semolina medallions with a crisp golden Parmigiano crust.
Stracciatella alla Romana con Spinaci (Roman Whisked Egg, Parmigiano & Nutmeg Broth) – Comforting Roman soup where Parmigiano-scented egg ribbons bloom in steaming nutmeg broth.
Polpette in Bianco al Vino e Limone (Roman Pan-Braised Meatballs in Lemon-Parsley Wine Glaze) – Light, bright Roman meatballs braised without tomatoes in a glossy white-wine, lemon, and parsley emulsion.
Vignarola Romana (Roman Spring Braise of Artichokes, Peas, Fava Beans & Lettuce) – Named after the market garden (vigna) growers around Rome: a sweet, emerald-green braise of spring vegetables.