Whole Roasted Branzino (or other small to medium sized fish) With Cherry Tomato and Olive sauce
Ingredients
- 2 Branzino about 1 and 1/2 pounds each
- Salt and Pepper to taste
- 1/4 cup canola oil or olive oil
- 2 cups whole cherry tomatoes I used a mix of cherry, grape and pear tomatoes
- 2 shallots diced
- 1/2 cup pitted chopped Kalamata olives
- 1/4 cup capers
- 1 cup dry white wine
- 1 lemon zest finely minced, you will need 2 tablespoons of it's juice
- 1/4 cup chopped parsley
Instructions
- Have your fish cleaned at the fish counter. Ask them to leave the head on
- Rinse and pat dry your fish. Season inside and out with salt and pepper. Go easy on the salt because the capers and olives are salty
- Add oil to your pan and heat over medium high heat
- Carefully add the fish into the pan and cook on each side for 4-6 minutes depending on the thickness of the fish
- Remove the fish from the pan and place on a platter, then make your sauce
- Add the cherry tomatoes to the hot pan
- Stir and add shallots, olives and capers
- Add lemon juice and white wine and simmer for 3-4 minutes
- Spoon the sauce over the fish and serve with some bread if you like