Branzino with Tomatoes and Olives

from the Chefs at Eataly*

Mutti® Tomato Tartare Chicken with Artichokes and Tomatoes
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*Recipe adapted from "How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food" by Oscar Farinetti.


  • 2 Tbsp. extra-virgin olive oil
  • 1 clove garlic, thinly sliced
  • 1 (14 oz.) can Mutti® Cherry Tomatoes (Ciliegini)
  • 1/4 cup small black olives, pitted
  • 4 branzino fillets* (about 5 ounces each), with or without skin
  • fine sea salt and freshly ground black pepper to taste
  • 1 Tbsp. fresh oregano leaves

How to prepare

  1. Preheat the oven to 425°F.
  2. Combine olive oil, garlic, Mutti® Cherry Tomatoes and olives in a medium bowl. Spread a thin layer of the mixture in the bottom of a large ovenproof skillet or 2-quart baking dish. Season the branzino with salt and pepper. Place the fillets in the dish. Spoon the remaining tomato mixture around the fillets.
  3. Bake the fillets until just opaque, about 12 minutes. Garnish with fresh oregano.

*Recipe Tip: Branzino can be substituted with any white fish that is fresh and available, such as halibut, cod, tuna or swordfish.