Chef's Quick Tip: Branzino with cherry tomatoes, fennel, garlic & olives
This week, Chef Michael Burbella of Karvouna Restaurant Catering
shows Tina Redwine how to make branzino with cherry tomatoes, fennel, garlic & olives.
Branzino with cherry tomatoes, fennel, garlic & olives
2 branzine fillets, no bones, skin on
1 container cherry tomatoes
2 garlic cloves sliced thin
1/4 cup white wine
1 tablespoon chopped parsley
4-6 basil leaves
4 tablespoon olive oil
1/4 cup chopped fennel
1 tablespoons capers, rinsed
8-10 kalamata olives
Cut cherry tomatoes in 1/2. Pour 2 tablespoons olive oil in pan, warm slightly add chopped
fennel. Cook 3-5 minutes and stir, add garlic, cook one minute. Add cherry tomatoes and cook 1
minutes stiring every so ofter, add chili flake and chopped parsley. Add white wine off of heat so
it doesn’t flame up. Return to burner and add capers & olives. Put on low flame and simmer 10
In the meantime- heat remaining oil in teflon pan. Season fillets on each side with salt &
pepper. Place fillets in pan skin side down. Cook 3-4 minutes on medium heat, turn over cook
one minutes and cover with tomato fennel sauce- simmer 4-5 minutes on low heat.
Transfer to plate and garnish with torn basil leaves and 1/2 lemon.