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Branzino/Trout fish recipe with tomato marinade sauce

Another day of good home cooking! Fish is a weekly choice and I love to create marinades. I meandered down the aisles in Whole foods on a chilly Sunday afternoon and decided to pick up yellow tomatoes, parsley and garlic, with a final stop at the fish counter. I selected Branzino and couldn't wait to mix my Moroccan seasoning that I picked up at a street market. I love spices and Morocco is definitely on my list of places to visit in the future.

Pan Seared Branzino or Trout with tomatoes and herbs marinade

Serves 3 to 4 people

2 lbs of Branzino or Trout (5/6 pieces)

4 Yellow Tomatoes chopped

2 tablespoons of parsley minced

4 garlic cloves minced

¼ cup of black olives

1 teaspoon of salt

2 teaspoons of Moroccan seasoning (Ras el Nanout; Tajine Mix)

2 tablespoons of extra virgin olive oil

Heat a small pan on medium heat and lower then add 1 tablespoon of extra virgin olive; the chopped tomatoes, parsley, black olives and minced garlic and let it cook for 5 minutes. Set aside once cooked.

In a medium cast iron pan heat it up on high and lower it to add 2 tablespoons of extra virgin olive oil. Once the pan is hot add the Branzino or Trout on the skin side and cook for 3.5 minutes on each side.

Layer the fish on a plate and spread the marinade on top and serve.

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