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Whole Roasted Branzino (or other small to medium sized fish) With Cherry Tomato and Olive sauce
Demetra Overton sweetsavant.com
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings
4
servings
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