Roasted Branzino with Cherry Tomatoes and Fried Capers
Ingredients
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nonstick cooking spray
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1 whole branzino
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⅓ cup thinly sliced lemon
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6 thyme sprigs
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1 teaspoon salt
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½ teaspoon black pepper
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1 tablespoon extra-virgin olive oil
Tools
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paper towels
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wooden spoon
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measuring cups
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measuring spoons
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June Pan
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pastry brush
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liquid measuring cup
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pot
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paring knife
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June Food Thermometer
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slotted spoon
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June Oven
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Preferences
Season and stuff the fish
Place the branzino on a nonstick cooking spray-coated June Pan. With your fingers, gently open the body cavity of the branzino and season the interior all over with ½ teaspoon salt and ¼ teaspoon pepper. Stuff the cavity with lemon slices and thyme sprigs, fanning the lemon slices out to span the whole cavity. Gently press the fish closed.
1 whole branzino
6 thyme sprigs
⅓ cup thinly sliced lemon
1 teaspoon salt
½ teaspoon black pepper
June Pan
measuring spoons
nonstick cooking spray
Season the outside of the fish
Using your fingers or a brush, rub the oil all over the outside of the fish and sprinkle with the remaining salt and pepper.
1 tablespoon extra-virgin olive oil
black pepper
salt
pastry brush
Create steam vents
Using a small paring knife, poke 4-6 holes through the skin to the body cavity, making sure to pierce all the way through the flesh to the filling. This will allow steam to escape during cooking.
paring knife
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of the branzino, ensuring that the tip of the thermometer is in the flesh.
June Food Thermometer
Roast the fish
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the branzino until it’s cooked through, about 17 minutes. June will notify you when the fish is ready.
June Oven
Fry the capers
While the fish is roasting, fry the capers and make the sauce. In a medium pot or saucepan, heat the oil over medium heat until shimmering. Add the capers and fry, stirring constantly, until most have blossomed open and are golden brown, about 2 minutes. Remove pan from the heat and, with a slotted spoon, remove the capers, reserving the oil in the pan. Let the capers drain on paper towels, while you make the sauce.
2 tablespoons capers
slotted spoon
paper towels
pot
Start the sauce
Increase heat to medium-high heat and add the crushed garlic, stirring until it is fragrant, about 30 seconds. Add the cherry tomatoes, salt, pepper and thyme. Cook, stirring occasionally, until the tomatoes have begun to break down, about 3 minutes.
1 teaspoon crushed garlic
2 cups cherry tomato halves
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon thyme leaves
measuring cups
wooden spoon
Finish the sauce
Add the wine to the pan. Let the sauce continue to cook over medium-high heat, stirring occasionally. As you stir, break up a few of the tomatoes to help thicken the sauce. Cook until the wine has reduced and the sauce has thickened, about 5 minutes more. Stir in the butter, if using.
⅓ cup white wine
liquid measuring cup
1 tablespoon unsalted butter
Serve the fish
Remove the fish from the June Oven and transfer to a serving platter. Allow to rest 3 minutes before serving. If desired, remove the aromatics before serving. Spoon the sauce over the fish. Top with fried capers and serve.
