Steamed Branzino with Tomato-Caper Sauce


A recipe accompanying a story on: Flaky or Steaky? A Top Chef’s Tips on Cooking Fish 8 Different Ways

Steamed Branzino with Tomato-Caper Sauce

Steamed Branzino with Tomato-Caper Sauce


  • Yield: 4 servings.
  • For the tomatoes
  • 8 plum tomatoes
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • Salt and pepper
  • For the sauce
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 1/4 cup capers
  • 1/2 a lemon
  • 4 (6-ounce) portions of branzino, boneless and filleted


  1. To make the tomatoes: Preheat the oven to 300. Cut the tomatoes in half. Toss them with 1/4 cup olive oil, minced garlic, salt and pepper and place them, cut side down, on a sheet pan. Roast the tomatoes for about 30 minutes, until they are darker red and aromatic. When the tomatoes are cool enough to handle, slide the skins off and dice the tomatoes into 1/4-inch pieces.
  2. To make the sauce: Heat 1/4 cup olive oil in a saucepan until shimmering. Add the garlic and saute for 30 seconds. Add tomatoes; stir. Bring to a boil; turn down to a simmer. Add the capers, salt and pepper and simmer 5 to 10 minutes. Squeeze in the half-lemon.
  3. Meanwhile, steam the branzino. Prepare a bamboo steamer or a metal steamer. Season the fillets with salt and pepper. Place them in the steamer over boiling water and cook for about 5 to 7 minutes.
  4. To serve: Drizzle the sauce in a decorative pattern along the plate. Place the branzino on top and spoon more sauce on top. Garnish with parsley, if desired.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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