BOOK REVIEW Branzino with Tomatoes and Olives T


his dish will work with almost any fish fillet. Simply adjust the cooking time to the thickness of the fish. You can substitute whole peeled tomatoes if you can’t find canned cherry tomatoes. Serve with lots of crusty bread to soak up the juices (recipe from Eataly)


INGREDIENTS: • 2 tablespoons, extra virgin olive oil


• 1 clove garlic, thinly sliced


• 1 16 oz can of whole, peeled cherry tomatoes


• ¼ cup of small black olives, pitted


• 4 branzino fillets (about 5 oz each, with or without skin)


• Fine sea salt and freshly ground pepper to taste


• 1 tablespoon fresh oregano leaves


TO COOK: • Preheat oven to 425° F.


• In a bowl, combine olive oil, garlic, tomatoes and olives. Spread a thin layer of the mixture in the bottom of an ovenproof skillet or baking dish large enough to hold fillets in single layer. Season with salt and pepper, place fillets in dish and spoon remaining tomato mixture around fillets.


• Bake fillets until opaque, about 12 minutes. Garnish with oregano leaves.


34 | | Spring 2015 © HOW TO EATALY: A Guide to Buying, Cooking, and Eating Italian Food by Eataly, Rizzoli New York, 2014.


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