Branzino Recipe
GF Artichoke, Olive Tapenade, Tomato
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Ingredients
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ENTREES
Method
ENTREES
- 1
Make the olive-artichoke tapenade
Roughly chop artichoke hearts and Kalamata olives. Mince garlic. In a small bowl, combine artichokes, olives, minced garlic, capers, lemon juice, 2 tablespoons olive oil, and a pinch of salt and pepper. Stir to form a coarse tapenade and set aside to marinate while you prep the fish.
- 2
Prep and season branzino
Pat the branzino fillets dry with paper towels. Season both sides with the remaining salt and pepper.
- 3
Sear the branzino
Heat a large skillet over medium-high heat and add 4 tablespoons olive oil. When shimmering, place the branzino fillets skin-side down. Cook 3–4 minutes, until the skin is crisp and the flesh just starts to become opaque. Gently flip and cook 2–3 minutes more until opaque throughout. Transfer the fish to a warm plate.
- 4
Finish the tomatoes and assemble
In the same skillet, quickly blister the cherry tomatoes over medium heat, about 2–3 minutes. Plate the fish, top each fillet with a generous spoonful of tapenade, and arrange the blistered tomatoes around the fish. If desired, drizzle a touch of olive oil over the dish.
- 5
