Crispy branzino fillets in a sweet-salty, sake infused, tomato-olive broth. Serve it with rice to get a delicious comfort food that warms you to the bones or pair it with a salad or steamed vegetables for a lighter meal.
The perfect weeknight meal..
I love this recipe because it works really well with my lifestyle. Usually, I have a most of the ingredients in my pantry so I just need to pick up the fish on my way home. My routine is to put the rice in the rice cooker and start cooking. Unlike Indian dishes, very little cooking time is necessary to develop the sauce. As a result, I am able to have the entire meal including the rice on the dinner table within thirty minutes!
What you need
Here are the ingredients:
- Branzino fillets, also known as European Sea Bass is easily available in fish markets. While this recipe works with any type of fish, I specially like Branzino because it is very easy to cook. The skin crisps up easily and the flesh is flaky and sweet - a perfect flavor to go with the olives and capers.
- Olive oil is used to fry the fillets.
- Grape tomatoes are a vital part of the dish as it helps balance out the saltiness of the olives and capers and develops the broth.
- Olives, capers and salt add a lovely lemony, briny flavor to the sauce.
- I like using Sake because its adds umami and a naturally sweet flavor without overpowering the broth.
- I use chicken stock because I always have some in my pantry however since this is a fish dish - fish stock would be even better.
- Butter is added right at the end to give the sauce a delicious velvety texture.
- Thinly sliced scallions serve the dual purpose of being a garnish as well as adding a bit of texture to the dish.
How do I cook Branzino in Tomato-Olive Sauce?
Step One: Fry the fillets in the olive oil in a saucepan, on medium heat, skin side down first. Note: Dry the fish with a paper towel - it's the secret to super crispy skin and also reduces oil splatters. When frying, use a splatter guard just to be safe. The fish skin releases from the pan when its crisp and done - so give it a nudge before flipping - if it does not slide easily, wait a little longer., turning only when the skin releases. Set aside on a dish.
Step Two: Add everything else except the scallion into the same saucepan. Simmer for about 5 minutes.
Step Three: Add the branzino, then simmer for another five minutes so that the fish can absorb the flavors of the sauce.
Step Four: Garnish with thinly sliced scallion.
How to serve Branzino in Tomato-Olive Sauce
Serve the Branzino with rice to get a delicious comfort food that warms you to the bones or pair it with a salad or steamed vegetables for a lighter meal. You could also pair it with Ultimate Chicken Fried Rice or Caesar Salad. Other pairings include a simple spinach salad with pine nuts, mashed potatoes, couscous and roasted potatoes.
Leftovers: Branzino in Tomato-Olive Sauce is awesome the next day. For optimal flavor, heat up the fish, on low to medium heat on the stovetop and reheat the rice in the microwave.
More fish recipes
Easy Chilean Sea Bass - This Easy Chilean Sea Bass Recipe is insanely delicious and puts the spotlight on the buttery sweet taste of this delicious deep water fish. A simple sauce of melted butter, lemon and thyme, complements the meaty, succulent flesh perfectly, without masking any of its subtle flavors. Its ready in just 30 minutes, so you can make it no matter how hectic your day is. Its really that easy.
Salmon in Creamy Curried Spinach - Crispy pan seared salmon smothered in a luxuriously creamy, curried spinach sauce. The pan seared fish is crispy on the outside, yet tender and juicy on the inside. A deliciously easy, restaurant quality meal that is perfect for weeknights and ready in 30 minutes!
Shrimp & Potato Curry - With juicy shrimp and melt-in-your mouth potatoes, I love how the spicy savory sauce of this curry explodes with flavor. While traditionally eaten with steaming rice as a comfort food, I love eating this curry over leafy greens – especially at times when I am tired of cold salads. With this dish, I still get my greens and the pops of potato make me feel like I am eating comfort food. And the best part? Dinner is ready in 30 minutes!
Finally, if you make this recipe
I'd love to hear how it went - please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!
Branzino in Tomato-Olive Sauce
- 2 tablespoon olive oil
- 4 branzino fillets, skin on
- 2 cups grape tomatoes halved
- 3 tablespoon capers
- ½ cup olives
- ⅓ cup sake or white wine
- ½ teaspoon table salt
- 1 scallion finely sliced
- ½ cup low sodium chicken stock
- 1 tablespoon butter
- 1. Fry the fillets in the olive oil in a saucepan, on medium heat, skin side down first. Note: Dry the fish with a paper towel - it's the secret to super crispy skin and also reduces oil splatters. When frying, use a splatter guard just to be safe. The fish skin releases from the pan when its crisp and done - so give it a nudge before flipping - if it does not slide easily, wait a little longer., turning only when the skin releases. Set aside on a dish.
- 2. Add everything else except the scallion into the same saucepan. Simmer for about 5 minutes.
- 3. Add the branzino, then simmer for another five minutes so that the fish can absorb the flavors of the sauce.
- 4. Garnish with thinly sliced scallion.
- The nutrition facts below are estimates from www.verywellfit.com and assumes 4 servings for this recipe.
What an awesome recipe! I love branzino!
My branzino turned out absolutely delicious! Loved the simple tomato sauce.
I am so glad that you liked it!
We've been trying to eat cleaner and this was one of the best recipes we've made! The sauce was amazing
I am so thrilled! Thank you!
Looks interesting, but full of flavor and delicious! So excited to give this a try!
Wonderful! Thank you so much!
The flavor was incredible and loved how crispy this fish came out. Great recipe!
Thank you. I am so glad you liked it!
This branzino looks so delicious, I love how healthy it is with tomatoes and olives.
Thank you Biana!
One of my favorite meals in Venice…was craving it and glad I came across this recipe.
Delighted to hear that you enjoyed it!!! Lima