Branzino with Potato, Tomato and Olives

Ingredients

  • 2 branzino fillets
  • 2 sprigs thyme
  • 2 medium potatoes, peeled and thinly sliced
  • 12 cherry tomatoes
  • 12 kalamata olives
  • 2 tbsp capers
  • 1/2 medium red onion

Method

  1. Preheat grill to high
  2. Place herbs inside fillets, and then grill until internal temperature reaches 160F, around 5 - 7 minutes a side
  3. Bring salted pot of water to boil, and then blanch potatoes for 1 minute
  4. Arrange sliced potatoes, tomatoes, olives and capers on baking tray, and bake at 400F until potatoes start to brown around the edges
  5. Serve potatoes topped with branzino, and wedge of lemon

Notes

  • Salted capers work better
  • Also calle Branzino al Forno con Patate, Pomodoro e Olive
  • It's more traditional to cook the fish in the oven on top of the potatoes, but we prefer to cook separately
  • Loosely inspired by a recipe by Chefbikeski (which I think is supposed to be read as three separate words, chef, bike, ski)

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