Ingredients

• 4 ounce branzino, scaled and gutted
• 3 tablespoon extra-virgin olive oil
• 2 cup cherry tomatoes, halved
• 0.75 cup Kalamata olives, pitted
• 1 lemon, thinly sliced
• 4 clove garlic, minced
• 2 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 1 teaspoon red pepper flakes

Steps

1. Preheat oven to 400°F (200°C).
2. Line a 9x13 inch baking dish with parchment paper and lightly coat with 1 tablespoon of olive oil.
3. Pat the branzino dry with paper towels. Season the inside and outside of each fish with salt and black pepper.
4. In a small bowl, combine the halved cherry tomatoes, pitted Kalamata olives, minced garlic, and remaining 2 tablespoons olive oil. Stir in the lemon juice, chopped fresh basil, and fresh oregano (or dried oregano). Taste and adjust seasoning with salt and pepper.
5. Spread half of the tomato-olive mixture over the parchment-lined baking dish, creating a bed for the fish.
6. Arrange the four prepared branzino on top of the tomato mixture, spacing them evenly. Top each fish with a few lemon slices.
7. Spoon the remaining tomato-olive mixture over and around the fish. Sprinkle with red pepper flakes if desired.
8. Bake for 16–18 minutes, until the fish flesh is opaque and flakes easily when tested with a fork at the thickest part near the backbone. The internal temperature should reach 145°F (63°C).
9. Remove from the oven and let rest for 2 minutes. Garnish with additional fresh basil and a few extra lemon slices. Serve immediately with the tomatoes, olives, and pan juices spooned over each fish.