Branzino in Tomato-Olive Sauce
Crispy branzino in a sweet-salty, sake infused, tomato-olive broth. Quick and easy dinner ready in 30 minutes. Serve 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.
Servings: 4 people
Calories: 266kcal
Equipment
- skillet
Ingredients
- 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
Instructions
- 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.
Video
Notes
- The nutrition facts below are estimates from www.verywellfit.com and assumes 4 servings for this recipe.
