This week, Chef Michael Burbella of Karvouna Restaurant Catering shows Tina Redwine how to make branzino with cherry tomatoes, fennel, garlic & olives.  

2 branzine fillets, no bones, skin on

1 container cherry tomatoes

2 garlic cloves sliced thin

Chilli flake

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

1/2 lemon

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

minutes.

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.