Recipe of the Week: Branzino with Cherry Tomatoes and Olives
One of my favorite summertime meals is to prepare this delicious dish. Why spend time in a hot kitchen with time-consuming and complicated recipes when you can enjoy this easy seafood dish? I serve it with a big salad and in no time I have a delicious meal. Serves eight. (Chef tip: Branzino is a European stripe bass, mild in flavor; you can substitute with your favorite fish.)
8 6-ounce branzino fillets
2 tablespoons extra virgin olive oil
1/2 cup Kalamata olives, pitted and halved
16 cherry tomatoes, halved
1/4 cup onion, chopped
2 cloves garlic, minced
1/4 cup dry white wine
1 teaspoon fresh oregano, chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 lemon wedges
2 tablespoons fresh Italian parsley, chopped
Marinade:
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon Italian parsley, chopped
Mix the marinade in a stainless steel bowl, add the fish fillets and place in the refrigerator for 20 minutes.
To prepare the sauce, saute the onion and garlic in olive oil over medium heat and cook until soft. Add wine and let it evaporate for five minutes. Add the tomatoes, olives, oregano, salt and pepper. Remove from heat, set aside.
Pre-heat oven to 425°F. Arrange fish in a single layer in a large baking dish. Pour sauce, with tomatoes and olives over fish. Bake for about 12-15 minutes.
Garnish fish with fresh parsley and lemon wedges. Serve immediately.