Mediterranean Branzino

2 whole branzino, butterflied

Salt and pepper

Extra Virgin Olive Oil

Preheat oven to 425°F.

Sprinkle the flesh of the fish with salt and pepper. Drizzle lightly with olive oil. Place flesh down on a baking tray lined with parchment paper.

Drizzle oil over the skin, then add a light sprinkle of salt.

Place fish in oven for 10 to 15 minutes, until fish is fully cooked.

1/3 cup extra-virgin olive oil

1/4 cup capers, drained

1/4 cup chopped parsley

1/4 cup mint

1 tsp black pepper

2 Tbsp lemon juice

Warm oil in a small saucepan for a few minutes, then add the capers. Simmer for 5 minutes or until capers start to pop open.

Place herbs in a bowl, then add the fried capers and oil, black pepper and lemon juice.

Combine and set aside.

2 lbs small red potatoes, quartered

1/4 cup olive oil

Rind of one lemon

2 tsp salt

1 Tbsp dry oregano

Juice of one lemon

1/2 purple onion, finely sliced

1 cup heirloom cherry tomatoes, sliced

Boil potatoes in a pot with a dash of salt. When fork tender remove from heat, drain and place in a bowl.

Add the oil, lemon rind, salt, oregano, lemon juice, onion, and tomatoes.

Plate the roasted fish flesh down, skin side up to preserve crispy skin.

Spoon the potatoes and tomatoes around the fish.

Pour the herb and capers dressing on top of the fish and potatoes.