One-Pan Branzino and Tomatoes Recipe

This dish screams summertime: It’s simple, it’s fresh, and it has a lot of vibrant flavors. I hate standing over a sweltering stove in the summer as much as the next person, but the lucky thing about this is if you take the time to prep all your ingredients first, you won’t have to be near a flame for more than 15 minutes, I promise. I love cooking with wine, but I also think liqueurs can add a nice little surprise to a dish like this. The sweet citrus flavor of limoncello is a perfect partner for the fish. — Caroline Manzo

 

One-Pan Branzino and Tomatoes

Serves 4

Ingredients

• ½ cup seasoned breadcrumbs
• 4 skin-on branzino fillets, bones removed
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 6 Roma tomatoes, diced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh oregano leaves
• 2 tablespoons dry white wine
• 2 tablespoons limoncello liqueur
• 2 tablespoons unsalted butter

Directions

In a large nonstick skillet, spread the breadcrumbs evenly. Set over medium heat and toast, stirring often, until golden brown, about 4 minutes. Remove to a bowl and wipe the skillet clean.

Pat the branzino dry with paper towels and season well with a good pinch of salt and pepper on both sides. In the same large skillet over medium-high heat, heat the oil. When the oil shimmers, lay the fillets, skin-side down, in the skillet. Use a spatula to press on each fillet to make sure the skin is fully touching the skillet. Sear for 3 minutes, then flip. Continue to cook for 30 to 60 seconds, until the flesh is fully opaque. Transfer the fillets to a serving platter, skin-side up.

Set the same skillet back over medium heat. Add the tomatoes, thyme and oregano. Cook until the tomatoes are vibrant and the herbs are fragrant, about 1 minute. Add the wine, limoncello and a good pinch of salt and pepper. Let the mixture simmer until the liquid is reduced by half, about 2 minutes. Add the butter and swirl the skillet as it melts to incorporate. When the sauce is glossy, remove from the heat.

Spoon the sauce over the branzino fillets. Finish with a sprinkle of bread crumbs before serving.

Excerpted from Food & Other Things I Love: More Than 100 Italian American Recipes From My Family to Yours by Caroline Manzo © 2024. Published by Chronicle Books. Photographs © Lauren Volo.

 

Cook with Caroline

Manzo shared two more recipes from Food & Other Things I Love for AARP members to try:

The Whole Garden Pasta Primavera

This pasta is like sunshine in a bowl. 

Grilled Artichokes with Lemon Aioli

This is a perfect appetizer on its own or as part of an antipasti spread.

Read about Caroline Manzo’s cookbook, Food & Other Things I Love.