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Herb-Roasted Whole Branzino with Potatoes, Tomatoes, and Olives


Herb-Roasted Whole Branzino with Potatoes, Tomatoes, and Olives Recipe

Ingredients:
  • Nonstick vegetable oil spray
  • 1 1/4 pounds russet potatoes, peeled, cut crosswise into 1/4-inch-thick rounds
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon minced fresh thyme
  • 2 13- to 14-ounce branzino (loup de mer) or striped bass, scaled, gutted
  • 6 fresh marjoram sprigs
  • 4 thin lemon slices, halved
  • 1/4 cup dry white wine
  • 1/4 cup water
  • 2 teaspoons fresh lemon juice
  • 12 whole Kalamata olives
  • 12 cherry tomatoes, halved
  • 2 tablespoons pine nuts, toasted
  • Fleur de sel
Directions:
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Rank

44.001465351


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