Roasted Branzino with Warm Tomato Relish
Ingredients:
Harvest of the Sea - Signature Cowboy Cut Branzino
1/2 cup cherry tomatoes halved
1 Tbsp minced shallot (red onion may be substituted)
1 large clove garlic smashed and rough chopped
3 leaves basil chiffonade
1 Tbsp fresh parsley minced
4 sprigs fresh thyme
1/3 cup dry white wine
1 Tbsp whole unsalted butter
2 Tbsp Extra virgin olive oil
salt and pepper to taste
Instructions
Rub Branzino with olive oil, salt and pepper and place two sprigs thyme (broken by hand) in between the fillets. In an oven-proof dish lined with parchment place the Branzino and bake for 15 minutes (7 minutes per side) or until skin is crisped and flesh is cooked through.
In a sautee pan on medium high heat, place the remaining tablespoon of olive oil, garlic and shallot and cook until beginning to brown. Add tomatoes and cook for approximately 2-3 more minutes.
De-glaze pan with white wine and cook down by 1/3, then season with basil, salt and pepper. Finish with whole butter and parsley.
Plate fish on serving dish and top with relish. Garnish with remaining thyme sprigs and lemon.