Recipe of the Week: Baked Branzino with Lemons, Olives and Cherry Tomatoes
Brazino is a delicate Mediterranean fish in the sea bass family. Delicious in taste and easy to prepare, this dish is a favorite in our restaurant. Serves eight. (Chef tip: Use branzino filets for easier preparation.)
1/4 cup extra-virgin olive oil, divided use, plus more for finishing
2 cloves garlic, sliced
1/8 teaspoon crushed red pepper
1/4 cup limoncello
1 cup Kalamata olives, pitted and halved
2 cups cherry tomatoes, halved
1/2 cup fish stock
1 teaspoon sea salt, plus more for fish
1 teaspoon freshly ground black pepper, plus more for fish
2-3 pounds branzino, cut into eight filet pieces
1/4 cup mixed chopped herbs (parsley, chives, basil, thyme, rosemary)
Preheat oven to 350°F. In a saute pan, over medium heat, add two tablespoons of olive oil and cook the garlic until soft, glossy and just beginning to brown. Add the crushed red pepper flakes, limoncello, olives, tomatoes and stock, and cook for five minutes.
Remove from heat. Taste, adjust seasoning with salt and pepper, and reserve.
Crust branzino pieces in the fresh herbs, and season with salt and pepper. Place in a baking dish; pour sauce on top.
Transfer the pan to the oven and continue to cook, covered, for another 20 minutes.
Remove pan from the oven, remove branzino from the pan and place on a serving dish with sauce.