Sungold Roasted Branzino
This super tasty Branzino with roasted sungold tomatoes calls for a WHOLE HEAD of garlic and only takes 15 minutes in the kitchen—you're welcome.
by Jess Marra | @Kitschenista
2 whole Branzino fish, gutted and scaled (you can ask your fishmonger!)
1 pint sungold cherry tomatoes
1 pint mixed cherry tomatoes
1 head garlic, half of the cloves smashed & half of the cloves grated
1 large shallot
½ cup crushed Castelvetrano olives
1 lemon, thinly sliced
Salt
Pepper
Fresh herbs like basil, parsley, thyme optional
Instructions
Active Time: 15 minutes
Full Time: 45 minutes to 1 hr
Preheat oven to 400 F.
Place both whole fish on a baking sheet. Carefully pat dry. Open the cavity and season generously with salt, pepper, some grated garlic, and a little Drizzle. Add several lemon slices, and optional herbs. Repeat with the second fish.
Toss all the tomatoes, shallot, remaining garlic cloves, olives, and lemon slices onto the baking sheet surrounding the fish. Add a generous drizzle and season with more salt and pepper.
Bake for 30-40 minutes or until fish is completely cooked through to an internal temperature of 145 F (cook time will depend on the size of the fish). You’ll know the fish is done when it flakes easily and the skin has begun to crisp.
