Roasted Branzino with Tomatoes & Garlic

My go-to fish recipe

INGREDIENTS

*Serves 2-4

• 2 whole branzinos (butterflied & head removed)

• 1 pint cherry tomatoes

• 3-4 cloves garlic

• 1 lemon

• 2 tablespoons chopped fresh herbs (thyme, oregano, or basil)

• 2 tablespoons olive oil

• 2 tablespoons dry white wine (optional)

• Salt

• Pepper

RECIPE

1. Preheat oven to 400˚.

2. Place fish open & flat on a parchment-lined baking sheet.

3. Season with salt, pepper & 1 tablespoon of the chopped fresh herbs.

4. Thinly slice garlic cloves & slice tomatoes in half. Sprinkle around the fish.

5. Cut the lemon into 4 thin slices. Squeeze 2 of the slices all over the fish & leave all of the slices on the baking sheet. The lemon will caramelize while the fish is roasting.

6. Drizzle olive oil & white wine all over the fish & tomatoes.

7. Roast in oven for around 15 minutes or until the fish is cooked through.

8. Serve with tomatoes, garlic & lemons on a platter. Sprinkle with remaining herbs & a little flaky salt. (Note: You can also drizzle a little more olive oil and aged balsamic vinegar to finish.)