Roasted Branzino with Tomato Confit
Servings
2
servingsTotal time
1
hourIngredients
- Tomato Confit
1 cup olive oil
12 oz cherry tomatoes
8 garlic cloves, whole
4 sprigs fresh thyme
1 tsp kosher salt
1/2 tsp red pepper flakes
- Roasted Branzino
2 whole branzino, scaled and gutted
salt and pepper
drizzle of olive oil
4 garlic cloves, minced
6 sprigs fresh thyme
1 large lemon, thinly sliced
Directions
- Add all of the ingredients for the tomato confit to a small pot and place over medium/low heat. Cook for 1 hour, maintaining a gentle simmer, stirring every 10 minutes.
- Meanwhile, prep everything for the branzino. Rinse the branzino under cold water and pat dry with paper towels. With about 30 minutes remaining for the confit, heat your oven to 450 degrees.
- Place the branzino on a parchment-lined baking sheet. Make 3 diagonal incisions on both sides of the fish, only about 1/4 inch deep. Season generously with salt and pepper on the inside and outside. Drizzle a bit of olive over top.
- Next, stuff the fish with minced garlic, thyme, and sliced lemons.
- Bake at 450° for 25 minutes.
- Serve the fish with the tomato confit.