Add olive oil to large sauté pan and place pan over high heat.
Lay Bronzino on cutting board and make shallow cross cuts on one side
Season with salt and pepper.
Lay whole fish into hot oil cross cut side down and sear until golden. Gently turn fish over.
Add onions and garlic, sauté briefly.
Add tomatoes and puree, olives, capers, lemon juice and oregano and
place in 375 degree oven. Braise fish until cooked through.
Gently remove fish from pan and transfer to serving platter.
Spoon braising sauce around fish.
Arrange crispy shallot “rings” over fish.
Spoon orzo onto plate.
Garnish with grilled lemon half and fresh oregano sprigs, serve at once.
Ingredients
1 branzino, 400-600 gr, whole ggs
- black pepper, ground, fresh, to taste
2 Tbsp. lemon juice
1/2 lemon(s), grilled
8 olive(s), Kalamata, pitted
1/2 tsp. oregano, fresh, chopped
1/2 Cup orzo pilaf, toasted, seasoned with lemon zest and fresh oregan
1 Tbsp. Peak Fresh Produce® Shallot(s), small dice
2 each Peak Fresh Produce® Shallot(s), whole, peeled, thinly sliced, deep fried till cris
2 oz. Piancone® Oil, Olive, Extra Virgin
6 Piancone® Tomatoes, Whole Imported, quartered, plus 3oz. Puree
