Spicy Mediterranean Branzino with Tomato and Olive Sauce
Indulge in the vibrant flavors of the Mediterranean with this Spicy Mediterranean Branzino. The dish features succulent whole branzino, nestled in a rich, zesty sauce made from ripe tomatoes, piquant capers, and briny olives. Enhanced by aromatic garlic, sweet bell peppers, and a hint of heat from chili, this dish is perfect for showcasing the freshness of your catch. Ideal for warm summer evenings on the porch, serve it alongside an icy 7 oz Rolling Rock for the ultimate dining experience. This recipe celebrates the joy of cooking with seasonal bounties, bringing a taste of coastal bliss to your table.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Striped Bass
2 (cleaned, scaled, heads removed (approximately 1 1/4 lb each))
Kosher Salt
to taste
White Pepper
to taste (freshly ground)
Basil
1 cup (tough stems removed)
Extra Virgin Olive Oil
1 1/2 cups (plus more for drizzling)
Onion
1 (small, finely chopped)
Garlic
3 cloves (thinly sliced)
Red Chili Pepper
1 (cayenne type, thin small)
Red Bell Pepper
1 (cored, seeded, and finely chopped)
Dry White Wine
1 cup
Tomatoes
3 (peeled, seeded, and coarsely chopped)
Capers
1 tablespoon (drained and rinsed)
Black Olives
1/4 cup (pitted (such as Kalamata or Taggiasche))
Flat Leaf Parsley
2 tablespoons (finely chopped)
Instructions
1
Preheat the oven to 425°F (220°C). Prepare a flameproof baking dish or roasting pan that is large enough to hold the fish in a single layer.
2
Thoroughly rinse the cleaned branzino under cold water and pat dry with paper towels. Season the inside and outside of each fish lightly with kosher salt and freshly ground white pepper. Stuff the cavity of each fish with half of the fresh basil leaves.
3
Rub 1/4 cup of extra virgin olive oil over the skin of the fish, ensuring an even coating. Set the seasoned fish aside while you prepare the sauce.
4
In a large, flameproof baking dish or roasting pan set over medium-high heat, add 3/4 cup of extra virgin olive oil. Once heated, add the finely chopped onion and sliced garlic. Sauté for approximately 5 minutes until the onion is soft and translucent.
5
Add the chopped red chili pepper and red bell pepper to the pan and continue cooking for about 3 additional minutes, until softened. Pour in the dry white wine and let it simmer for about 5 minutes, reducing by one-third.
6
Lower the heat to medium-low, then stir in the coarsely chopped tomatoes, drained capers, and pitted olives. When the sauce begins to bubble around the edges, remove it from direct heat while keeping it warm on the stovetop.
7
In a large skillet, heat the remaining 1/2 cup of extra virgin olive oil over high heat. When the oil shimmers, carefully place the branzino in the skillet and sear for 3 minutes on each side until golden brown.
8
Transfer the seared fish to the prepared baking dish and baste it with the warm sauce. Cover the dish tightly with a lid or aluminum foil and bake in the preheated oven for 8 minutes.
9
After 8 minutes, uncover the dish and increase the oven temperature to 450°F (230°C). Continue baking the fish for an additional 10 minutes, basting every 3 to 4 minutes, until the fish is just cooked through.
10
Carefully transfer the fish and the sauce to a large serving platter. Garnish with finely chopped flat-leaf parsley, drizzle with additional olive oil, and serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Mediterranean Branzino?
It is a vibrant Mediterranean seafood dish featuring whole fish cooked in a zesty sauce made from tomatoes, capers, olives, and chili.
What type of fish is used in this recipe?
The recipe title specifies Branzino, though the ingredient list indicates that two 1 1/4 lb Striped Bass are an excellent choice.
At what temperature should I preheat the oven?
Start by preheating your oven to 425°F (220°C) for the initial baking phase.
How much olive oil is required for this dish?
The recipe uses a total of 1 1/2 cups of extra virgin olive oil, divided for rubbing the fish, making the sauce, and searing.
What ingredients are in the Mediterranean sauce?
The sauce is made from onion, garlic, red chili pepper, red bell pepper, dry white wine, tomatoes, capers, and black olives.
How long should I sear the fish?
The fish should be seared in a large skillet over high heat for 3 minutes on each side until golden brown.
What herbs are used to flavor the fish?
The fish cavity is stuffed with fresh basil leaves, and the final dish is garnished with finely chopped flat-leaf parsley.
Does the recipe call for white or black pepper?
This recipe specifically calls for freshly ground white pepper to season the inside and outside of the fish.
What kind of wine is best for the sauce?
A dry white wine is used to deglaze the pan and add acidity to the tomato and olive sauce.
What type of olives are recommended?
The recipe suggests using pitted olives such as Kalamata or Taggiasche for their briny, Mediterranean flavor.
How do I prepare the tomatoes?
The tomatoes should be peeled, seeded, and coarsely chopped before being added to the sauce.
What kind of chili pepper is used for the heat?
A small, cayenne-type red chili pepper is chopped and added to the sauce to provide a hint of heat.
How long is the total baking time?
The fish bakes for a total of 18 minutes: 8 minutes covered at 425°F and 10 minutes uncovered at 450°F.
Why does the oven temperature change during cooking?
The temperature is increased to 450°F after uncovering to help finish the fish and slightly caramelize the sauce.
Should I cover the fish while it bakes?
Yes, the dish should be covered tightly with a lid or foil for the first 8 minutes of baking.
How often should I baste the fish?
During the final 10 minutes of baking, you should baste the fish with the sauce every 3 to 4 minutes.
What size fish does the recipe require?
The recipe calls for two fish weighing approximately 1 1/4 pounds each.
Should the fish heads be removed?
According to the ingredient list, the fish should be cleaned and scaled with the heads already removed.
How do I prep the capers?
The capers should be drained and rinsed before being stirred into the sauce.
What is the first step in making the sauce?
The first step is sautéing finely chopped onion and sliced garlic in olive oil for about 5 minutes until soft.
How much wine is added to the sauce?
One cup of dry white wine is added and simmered until it reduces by one-third.
What type of baking dish is needed?
A flameproof baking dish or roasting pan is required because it must be used on both the stovetop and in the oven.
Is this a healthy recipe?
Yes, it is tagged as a healthy dish because it uses fresh fish, plenty of vegetables, and heart-healthy olive oil.
What is a good beverage pairing for this dish?
The recipe description suggests serving the fish alongside an icy 7 oz Rolling Rock beer.
Can I use a different type of bell pepper?
The recipe specifically calls for a red bell pepper for its sweetness and color.
How do I know when the fish is done?
The fish is done when it is just cooked through, which usually occurs after the final 10-minute baking session.
Is this dish suitable for summer?
Yes, it is described as an ideal recipe for warm summer evenings, celebrating seasonal bounties.
What is the preparation for the garlic?
The recipe calls for 3 cloves of garlic to be thinly sliced.
How is the final dish served?
The fish and sauce should be transferred to a large serving platter, garnished with parsley and a drizzle of olive oil, and served hot.
Can I use any kind of onion?
The recipe suggests using one small onion that is finely chopped.