- Prep time
- 10 minutes PT10M
- Cook time
- 20 minutes PT20M
- 4 Servings
Enjoy this delicate white fish seared and served with a savory blend of tomatoes and Kalamata olives.
- 1 pint cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salt
- 5 tablespoons canola oil
- 4 cloves garlic
- ¼ cup Kalamata olives, pitted and rough chopped
- ⅓ cup white wine
- 2 tablespoons fresh oregano, minced
- 2 tablespoons Italian parsley, minced
- 2 tablespoons lemon juice
- 4 branzini fillets
Preheat oven to 400°F. Toss halved cherry tomatoes with olive oil and salt. Place on a baking sheet pan and roast for 10 minutes.
Heat 2 tablespoons canola oil in a pan over medium-high heat. Add garlic and sauté for about 15 seconds. Before garlic turns brown, add roasted tomatoes and Kalamata olives. Once heated through, add white wine, oregano and parsley. Let wine cook down by 1/3, about 5 minutes. Remove from heat and add lemon juice.
In a large skillet, heat remaining canola oil over high heat. Sear branzini fillets skin side up for about 2 minutes or until golden brown. Flip fillets and cook for another 2-3 minutes. Serve finished fillets topped with tomato ragout.