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whole roasted branzino fish with olives and cherry tomatoes sweetsavant.com America's best food blog
Demetra Overton sweetsavant.com

Whole Roasted Branzino (or other small to medium sized fish) With Cherry Tomato and Olive sauce

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Have your fish cleaned at the fish counter. Ask them to leave the head on
  2. 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
  3. Add oil to your pan and heat over medium high heat
  4. Carefully add the fish into the pan and cook on each side for 4-6 minutes depending on the thickness of the fish
  5. Remove the fish from the pan and place on a platter, then make your sauce
  6. Add the cherry tomatoes to the hot pan
  7. Stir and add shallots, olives and capers
  8. Add lemon juice and white wine and simmer for 3-4 minutes
  9. Spoon the sauce over the fish and serve with some bread if you like