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.