Come Hither Little Fish

This is a favorite recipe for fish from Extra Virgin Cooking Classes Lucca. I've made it a number of times. It's called "One Fish, Two Fish".

4 Branzino fillet or approx. 1 lb. to serve 2 (I've found 1-lb. frozen packages of Branzino at Trader Joe's.)

1. Season with salt and pepper. Coat with 1/4 cup bread crumbs and semolina mix. Heat 2 Tbsp oil in a nonstick pan, Sear the fillets for about 1 minute on each side, until golden.

2. In another pan, gently heat 2 Tbsp oil. Add 2 Tbsp sliced shallots and 2 finely chopped garlic cloves. Cook until transparent. Add 1 lb. cherry tomatoes halved, 1/4 cup cured olives, and 2 tbsp rinsed Sicilian capers. Season with salt and pepper to taste.

3. Add the 1/4 cup vegetable broth and simmer for 5 minutes.

4, Place the pan fried fillets in a Pyrex baking dish and spread the tomato mixture evenly over the top. Add the basil, herbs, and while wine. Drizzle with olive oil.

5. Bake at 350* for 15 - 20 minutes.

Notes: It's easier to have these things done ahead in separate prep dishes.

Combine: 1 cup cherry tomatoes, halved

1/4 cup cured olives, pitted

2 Tbsp. Sicilian salted capers, rinsed twice

2 Tbsp. sliced shallots or white onion

2 garlic cloves, finely chopped

1/4 cup dry white wine

1 Tbp. chopped Italian parsley

6 fresh Basil leaves, shredded

lemon zest

5 Tbsp. extra virgin olive oil

Sea salt

While pepper

1/4 cup vegetable broth

Enjoy as much as I do!