2 cups grape tomatoes, halved
2 oz Tantillo Extra Virgin Olive Oil
6 garlic cloves
Red pepper flakes to taste
1/2 cup artichoke hearts
1 tbsp capers
5-8 black cured olives
Sea Salt
4 cups water
Branzino filet
Flat leaf parsley leaves
1
In a large saucepan, add tomatoes, Tantillo Extra Virgin Olive Oil, garlic, parsley, red pepper flakes, artichoke heats, capers, black cured olives, salt and water.
2
Bring water to a boil. Once the water is boiling, reduce to a simmer and allow to reduce for about 30-40 minutes.
3
When water is reduced, add in Branzino filet-skin side up and let cook for 3 minutes and flip.
4
Add parsley. Serve once fish is cooked all the way through. Buon Appetito!
Ingredients
2 cups grape tomatoes, halved
2 oz Tantillo Extra Virgin Olive Oil
6 garlic cloves
Red pepper flakes to taste
1/2 cup artichoke hearts
1 tbsp capers
5-8 black cured olives
Sea Salt
4 cups water
Branzino filet
Flat leaf parsley leaves
