Ingredients: 

• Whole Branzino (cleaned/gutted) 
• Cherry tomatoes 
• Garlic 
• Olive Oil 
• Salt & Pepper 

Play by Play:

1. Sauté cherry tomatoes, garlic (use whole cloves. I minced it but it burned too quickly. I added whole cloves later and it was fine too), olive oil and salt & p. 
2. Add cold water and smash the tomatoes a bit to get the juices going. Doesn’t have to be precise. They will all open up eventually but I like to do it to speed it up. Keep heat on medium and let the water reduce a bit. 
3. Add whole branzino on top of the pan and cover with a lid or splash guard. 
4. Let it go for about 10 -15 minutes or until the eye of the fish looks cooked through (cloudy and white). NO NEED TO FLIP THE FISH! 
5. De-bone and enjoy