Dinner
Branzino al Forno con Green Olive Tapenade, Pomodori Ereditari e Basilico
A copper-skinned Mediterranean branzino, seared skin-side down until shatteringly crisp, rests atop a warm tangle of halved heirloom tomatoes and a deeply savory green olive tapenade made from Ligurian Taggiasca olives, capers, and anchovy. Fresh basil leaves are torn over top, and the whole dish is finished with a whisper of Maldon salt and fruity olive oil.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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