Branzino with Roasted Heirloom Tomatoes and Olives

Branzino with Roasted Heirloom Tomatoes and Olives

Branzino is known as the sea bass of the Mediterranean. It is so moist, flaky and deliciously mild.  It is very low in fat but high in Omega-3.

Tonight I made it whole, stuffed with some beautiful  heirloom tomatoes, Greek olives, cilantro and drizzled with some extra virgin olive oil and then baked it in the oven for 24 minutes at 450 degrees.

The fish just falls off the bone and is so moist and light. The tomatoes turned out to be so sweet when baked and the olives give it that right amount of saltiness. If you close your eyes you may think you are in Greece!
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