One-pan branzino and tomatoes recipe | members only

This dish screams summertime: It’s simple, it’s fresh, and it has a lot of vibrant flavors. I hate standing over a sweltering stove in the summer as much as the next person, but the lucky

thing about this is if you take the time to prep all your ingredients first, you won’t have to be near a flame for more than 15 minutes, I promise. I love cooking with wine, but I also think

liqueurs can add a nice little surprise to a dish like this. The sweet citrus flavor of limoncello is a perfect partner for the fish. _— Caroline Manzo_ ONE-PAN BRANZINO AND TOMATOES Serves

4 INGREDIENTS * ½ cup seasoned breadcrumbs * 4 skin-on branzino fillets, bones removed * Kosher salt and freshly ground black pepper * 2 tablespoons extra-virgin olive oil * 6 Roma

tomatoes, diced * 1 tablespoon fresh thyme leaves * 1 tablespoon fresh oregano leaves * 2 tablespoons dry white wine * 2 tablespoons limoncello liqueur * 2 tablespoons unsalted butter

DIRECTIONS In a large nonstick skillet, spread the breadcrumbs evenly. Set over medium heat and toast, stirring often, until golden brown, about 4 minutes. Remove to a bowl and wipe the

skillet clean. Pat the branzino dry with paper towels and season well with a good pinch of salt and pepper on both sides. In the same large skillet over medium-high heat, heat the oil. When

the oil shimmers, lay the fillets, skin-side down, in the skillet. Use a spatula to press on each fillet to make sure the skin is fully touching the skillet. Sear for 3 minutes, then flip.

Continue to cook for 30 to 60 seconds, until the flesh is fully opaque. Transfer the fillets to a serving platter, skin-side up. Set the same skillet back over medium heat. Add the tomatoes,

thyme and oregano. Cook until the tomatoes are vibrant and the herbs are fragrant, about 1 minute. Add the wine, limoncello and a good pinch of salt and pepper. Let the mixture simmer until

the liquid is reduced by half, about 2 minutes. Add the butter and swirl the skillet as it melts to incorporate. When the sauce is glossy, remove from the heat. Spoon the sauce over the

branzino fillets. Finish with a sprinkle of bread crumbs before serving. _Excerpted from _Food & Other Things I Love: More Than 100 Italian American Recipes From My Family to Yours_ by

Caroline Manzo © 2024. Published by Chronicle Books. Photographs © Lauren Volo._ Manzo's first cookbook, "Food & Other Things I Love," blends family stories with her

favorite recipes. Courtesy Chronicle Books COOK WITH CAROLINE Manzo shared two more recipes from _Food & Other Things I Love _for AARP members to try: THE WHOLE GARDEN PASTA PRIMAVERA

This pasta is like sunshine in a bowl.  GRILLED ARTICHOKES WITH LEMON AIOLI This is a perfect appetizer on its own or as part of an antipasti spread. READ ABOUT CAROLINE MANZO’S COOKBOOK,

_FOOD & OTHER THINGS I LOVE._