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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Branzino
Preheat your oven to 400°F (200°C). Clean the branzino and make three diagonal slits on each side of the fish. Season the inside and outside of the fish with salt and black pepper.
- 2
Make the Olive Pistou
In a bowl, combine fresh parsley, garlic, lemon juice, chopped capers, and olive oil. Mix thoroughly to create a vibrant olive pistou. Set aside.
- 3
Prepare the Agrodolce Sauce
In a saucepan, combine honey and red wine vinegar over medium heat. Stir until the honey dissolves. Let it simmer for 5-7 minutes until it thickens slightly. Remove from heat and let it cool.
- 4
Bake the Fish
Place the branzino on a baking sheet lined with parchment paper. Brush the olive pistou generously over the fish, ensuring it gets into the slits. Roast in the preheated oven for about 25-30 minutes or until the flesh is opaque and flaky.
- 5
Prepare the Buttermilk Culture
While the fish is baking, whisk together buttermilk with a pinch of salt and pepper to taste. This will serve as a refreshing side.
- 6
Serve
Once the fish is done baking, remove it from the oven. Drizzle the agrodolce sauce over the fish. Serve with the buttermilk culture on the side.
