Name: Baked Branzini with Tomatoes, Capers and Herbs
Yield: 4 servings
Ingredients: 1 Tbsp extra virgin olive oil (15 ml); ½ onion, sliced thin; 1 Tbsp capers (15 ml); 3 plum or roma tomatoes, sliced; 2 clove garlic, sliced thin; ¼ bulb fennel, sliced thin; dried Greek oregano, to taste; 1 sprig rosemary, leaves only; 1 sprig thyme, leaves only; 2 bay leaves; ½ cup white wine (125 ml); 1 lemon, sliced thin; two 1½-pounds branzini (two-681 g)

Baked Branzini with Tomatoes, Capers and Herbs

Yields

4 servings

This is a versatile recipe – you can use fillets or a whole fish and change up the herbs and veggies if you like. If you are using fillets, just cook for less time.

ingredients

Tbsp extra virgin olive oil (15 ml)

onion, sliced thin

Tbsp capers (15 ml)

plum or roma tomatoes, sliced

clove garlic, sliced thin

bulb fennel, sliced thin

dried Greek oregano, to taste

sprig rosemary, leaves only

sprig thyme, leaves only

bay leaves

cup white wine (125 ml)

lemon, sliced thin

two 1½-pounds branzini (two-681 g)

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 375 degrees F.

Step 2

In a medium ceramic casserole dish, layer the olive oil, onion, capers, tomatoes, garlic, fennel, oregano, rosemary, thyme, bay leaves and white wine on the bottom of the dish. Season the pieces of fish with salt and pepper to taste and place on top of the other ingredients. Place in preheated oven and bake uncovered for 30 to 35 minutes or until fish is just cooked through and starts to flake. Yield: 4 servings

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Baked Branzini with Tomatoes, Capers and Herbs

ingredients

directions

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