Branzino with cherry tomatoes and olives

Branzino with cherry tomatoes and olives

*Recipe adapted from “How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food” by Oscar Farinetti.

Made with Cherry tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

cooking sketch 17 min (COOK TIME: 5 min / PREP TIME: 12 min)

cooking sketch Easy


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

  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.

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Also made with: Cherry tomatoes

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