April 7, 2016
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
4 cups water
Flat leaf parsley leaves
1In a large saucepan, add tomatoes, Tantillo Extra Virgin Olive Oil, garlic, parsley, red pepper flakes, artichoke heats, capers, black cured olives, salt and water.
2Bring water to a boil. Once the water is boiling, reduce to a simmer and allow to reduce for about 30-40 minutes.
3When water is reduced, add in Branzino filet-skin side up and let cook for 3 minutes and flip.
4Add parsley. Serve once fish is cooked all the way through. Buon Appetito!
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