Mediterranean Grilled Fish with Wine Braised Heirloom Tomatoes and Fennel
Equipment
- Grill
- Grill safe braising pan
Ingredients
Grilled Fish
- 1 each whole striped bass,branzino, or red snapper, scales removed
- 1 each small lemon, sliced
- 1 each bay leaf
- 1/4 each bunch Italian parsley
- 6 each sprigs thyme, divided
- flaky sea salt, as desired
Wine Braised Herloom Tomatoes and Fennel
- 1/4 cup olive oil
- 1/4 cup castelvetrano olives, pitted
- 2 cups heirloom tomatoes, cut into 1 inch pieces
- 1 1/2 cups white wine
- 1 each bulb fennel, sliced 1/4 in thick
- 1/2 each shallot, sliced thin
- 1 clove fresh garlic, whole
- 3 each cippolini onions, cut in half
- parsley oil for serving, optional*
- fresh basil, for serving
Instructions
Grilled Fish
- Preheat the grill to 375F.
- Score the fish a few times on each side from the top toward the belly about 1 1/2 inches apart.
- Season the cavity with salt, and fill with parsley, 3 sprigs of thyme, a bay leaf and sliced lemon.
- Secure with butcher's twine to keep the herbs and lemon in the cavity if desired.
- Drizzle the fish with olive oil and sprinkle with salt.
- Place the fish directly on the grill grates and grill until cooked through, about 20-25 minutes.
Wine Braised Heirloom Tomatoes and Fennel
- Preheat a grill safe braising pan over medium heat.
- Add olive oil, fennel, cippolini onions, and the garlic clove and sautée for 2-3 minutes until the fennel is translucent.
- Add the tomatoes, olives, 3 sprigs of thyme, a teaspoon of flaky sea salt, and white wine.
- Bring to simmer, then transfer to the grill and cook uncovered 20-25 minutes until the tomatoes start to break down, and the wine is slightly reduced.
- Serve with the grilled fish and spoon sauce over the top.
Notes
*Parsley Oil: Blend a handful of parsley with a few tablespoons of olive oil, then strain through a fine mesh sieve.