This is perhaps one of those dishes we crave all year around. And there are so many reasons why we love Branzino alla Siciliana.
Incredibly simple to prepare, with just a few steps to follow and nearly no time to wait, we are blown away every time by the result. The fish is super tender and juicy, the sauce sings Italy and the combination of salty, a little sweet, a little tart and savory all at once – it’s just heaven.
Serves 2
2 Branzino fillets
4-5 small potatoes, Yukon Gold preferably
20 cherry tomatoes
2 garlic cloves, peeled
1 tbsp capers
1/3 cup olives
1/4 cup white wine (can be replaced by 2 tbsp apple cider vinegar)
Oregano
Salt and pepper
1. Preheat the oven to 450F (230C).
2. Line your baking sheet with parchment paper.
3. Peel and cut the potatoes into thin slices. Rinse and pat the potato slices dry before placing them on your baking tray.
4. Add some olive oil, salt and pepper, and combine well. Make sure that all the slices are nicely spread all over the baking sheet.
5. Place in the oven and roast for 15 minutes at 450F (230C).
6. Meanwhile, rinse and halve your cherry tomatoes.
7. Place them in a large frying pan over medium heat. Drizzle some olive oil and add the garlic cloves. Leave it to simmer for 2-3 minutes before adding the capers, olives, white wine, salt and pepper.
8. Cover and cook until the potatoes are ready.
9. Rinse the fish thoroughly and pat dry with paper towels. Make sure there are no bones left.
10. Once the potatoes are cooked, reduce the oven temperature to 400F (205C).
11. Place the Branzino fillets, skin up, in the large roasting dish with olive oil. Season the fillets with salt, pepper and oregano.
12. Place the potatoes all around the filets, then pour the tomatoes in sauce on top of the potatoes.
13. Bake for 17 minutes at 400F (205C).
Cheers Xx
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