Ingredients:
1-1.5 lb whole Branzino, cleaned, gutted and scales removed
Fine Sea Salt
6 cloves garlic, peeled and crushed
2 lemons, thinly sliced, plus additional for serving
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil, plus additional for serving
20 cherry tomatoes
3/4 cup dry white wine
Directions:
Preheat oven to 500
Season both sides and the cavity of fish with salt
Arrange the 3 cloves garlic, lemon slices, rosemary, thyme and parsley inside cavity
In a large roasting pan, add olive oil
Transfer fish to plan
Toss in cherry tomatoes and remaining garlic in pan
Add 1/2 cup white wine
Place pan in oven and cook, turning once and adding remaining wine until skin becomes crispy
(about 10 min)
To test if done, insert a metal skewer into the middle of the fish for 5 seconds
Remove the skewer and if warm, then the fish is cooked
Optional: broil for an additional 1-2 min to get a nice color
Transfer fish to serving plate
Arrange roasted tomatoes and lemon slices alongside fish
Drizzle with plan juices
Serve Immediately
Pour yourself a glass of wine & enjoy
Recipe courtesy of Cat Funes (aka Cat Erpillar)
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