A delicate, sweet crispy fish served over a bed of sauteed cherry tomatoes in a caper and olive sauce. With a prep time of less than 30 minutes, the meal is perfect for a weeknight - especially for those going to karate class after work like me, or perhaps hitting the gym..
The branzino skin will not crisp unless the fillet is extremely dry. The skillet oil needs to be hot enough so that the fish sizzles - if not the oil will merely be absorbed into the fish. To test - carefully place part of the fish on the hot oil - if it does not sizzle , remove from the oil and wait for the oil to get hotter.