Branzino w Sauce Vierge for 2

  • 2 whole Branzino- fileted, scaled, head removed,

  • 2 tbsps olive oil

  • pinch of coarse salt and pepper

  • 1 orange for zesting

    For the Vierge Sauce:

  • 1 Shallot, finely chopped

  • 2 green onions, finely chopped

  •  1 1/2 cup cherry tomatoes, quartered

  • 1/2 cup of pitted mixed olives, sliced in half longways and then sliced again

  • 2 TB of capers

  • 1/2 cup basil, finely chopped

  • 1/2 cup of extra virgin olive oil

  1. Preheat oven to 375. Drizzle 1 tbsp of olive oil on the cooking sheet. Gently place the Branzino Filets next to each other on the sheet, skin side down, drizzle w olive oil, salt and pepper and top with orange zest.

  2. Mix the shallot, green onions, cherry tomatoes, olives, capers, and basil together in a mixing bowl with the 1/2 cup of olive oil. Let sit at room temp, stirring occasionally. Add salt and pepper and taste.

  3. Bake fish for 10 min. The fish should be firm and opaque. If the filets are big, you might need 2 more minutes.

  4. Remove branzino to large platter and top each fillet with the sauce. Serve immediately.

    **I have also had this with tiny bits of raw asparagus in the sauce- yum!

    ** I serve with a nice salad and rice or bread to pour more sauce over…

    ***Using a good quality olive oil really takes this over the top. Next time I will add some orange juice to the sauce perhaps….