Il Branzino al Pomodoro e Olive del Ristorante Cocchi
Sea Bass* with Fresh Tomatoes and Olives
1/4 - 1/3 cup extra virgin olive oil
2 garlic cloves, peeled and left whole
4 sea bass filets, about 2 pounds (*other good options include cod, ling cod or tilapia)
Salt and freshly ground pepper to taste
1 cup unbleached all-purpose flour, spread on a sheet of aluminum foil
1 cup dry white wine
4 medium ripe tomatoes, 1 - 1 1/2 pounds, seeded and diced
8 pitted black olives, minced
Juice of 1 lemon
1 tablespoon chopped fresh flat leaf Italian parsley or regular parsley
1 tablespoon unsalted butter
Heat the oil in a large skillet over medium high heat. Add the garlic and cook until it is golden brown. Discard the garlic. Season the fish fillets with salt and pepper, coat them lightly with flour, and add them to the skillet. Cook until the fish is golden on both sides and is cooked all the way through, 6 to 8 minutes, depending on thickness. Transfer the fish to serving dishes and keep warm in a low oven while you finish the sauce.
Discard half of the fat in the skillet and add the wine. Cook, stirring, until the wine is reduced by half, 3 to 4 minutes. Add the tomatoes, olives and lemon juice. Cook until tomatoes are soft and their watery juice is all evaporated, 2 to 3 minutes. Add the parsley and the butter, and stir a few times. Taste and adjust the seasoning. Spoon the sauce over the fish and serve at once.