Dinner

Branzino al Forno con Green Olive Tapenade, Pomodori Ereditari e Basilico

Name: Branzino al Forno con Green Olive Tapenade, Pomodori Ereditari e Basilico
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole branzino (sea bass), 380g each, scaled, gutted, gills removed; 150g Ligurian green olives (Taggiasca, pitted); 20g capers (rinsed, drained); 4 anchovy fillets in oil; 2 tbsp extra-virgin Liguria olive oil (plus 20ml for searing); 1 tbsp fresh lemon juice; 400g heirloom tomatoes (mixed colors), halved or quartered; 3 cloves garlic, thinly sliced; 50g fresh basil, leaves only; Sea salt & black pepper; 1 tsp aged balsamic vinegar; Fleur de sel, for finishing; Cracked black pepper

A copper-skinned Mediterranean branzino, seared skin-side down until shatteringly crisp, rests atop a warm tangle of halved heirloom tomatoes and a deeply savory green olive tapenade made from Ligurian Taggiasca olives, capers, and anchovy. Fresh basil leaves are torn over top, and the whole dish is finished with a whisper of Maldon salt and fruity olive oil.

1171cal 165gprotein 14gcarbs 48gfat 18min prep 22min cook 2serves

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