Pomodoro Steamed Branzino


  • 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