Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Branzino With Tomatoes, Olives And Capers

Branzino With Tomatoes, Olives and Capers

Serves 2

Here is what you need:

4 branzino fillets, skin on, bones removed

1 cup cherry tomatoes, quartered

2 TBS capers, rinsed and drained

½ cup pitted olives, half them if they are large

3 TBS white wine, I used pinot grigio

1 TBS unsalted butter

2 TBS fresh, chopped Italian parsley

Kosher salt

Olive oil

Here is what you need to do:

First pat the fish dry then score the skin of the branzino. Just make three shallow slits in the skin. Season both sides with a little salt, not too much the olives and capers are salty.

Heat a large skillet over medium high heat then add a couple of TBS of oil.

Add the fish, skin side down and let cook for 3 minutes then carefully flip and cook flesh side down for about 30 seconds to a minute, depending on how thick the branzino is. Then remove from pan onto a platter make sure the fish is skin side up.

Using the same pan add in the tomatoes, olives and capers.

stir them around for a minute then add in the white wine. Reduce the heat to medium and cook for about 2 minutes.

Remove from heat and stir in butter and parsley. Let the butter melt then pour your sauce over the branzino and serve. Lets Eat!

Note: I served this with a side of  polenta.

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