9x13 Branzino
Ingredients
- 3 to 4 branzino fillets, (depending on how big they are and how they will fit into the pan)
- 1 cup cherry tomatoes
- ¼ cup Kalamata olives, pitted
- ¼ cup green olives, pitted
- ½ red onion, sliced
- 1 garlic clove, minced
- 3-4 cloves of garlic, sliced
- 1 tsp Italian seasoning
- juice of 1 lemon, divided
- 3 tsp olive oil, divided
- ½ tsp salt
- pepper, to taste
Instructions
- Preheat oven to 400℉.
- Place the cherry tomatoes, olives, red onion, garlic, and Italian seasoning in the bottom of a 9x13 pan or oven to table pan (this is the perfect dinner to bring to the table, its so pretty!)
- Drizzle with half the lemon juice and half the olive oil. Toss to coat.
- Place the branzino fillet over the vegetable mixture, skin side down touching the vegetables. Sprinkle with the salt and pepper, and then with the remaining lemon juice and olive oil. Cover tightly with foil and bake for 15 minutes, then uncover and bake for another 10-15 minutes until golden and browned to your liking.
- Place a fillet on each plate and top with the tomato and olive mixture. Enjoy!
If you don't have “Italian seasoning” handy, you can use a combination of dried oregano, parsley, basil and thyme.
