WHOLE BRANZINO WITH CASTELVETRANO OLIVES, ARTICHOKES, AND KALE

(serves 4)

INGREDIENTS

2 whole branzino fish

(about 1.5 lbs each), scaled and gutted

1 cup Castelvetrano olives, pitted and sliced

1 cup artichoke hearts, quartered

4 cups kale, stems removed and chopped

4 cloves garlic, minced 2 lemons, thinly sliced

4 Tbsp extra-virgin olive oil

Salt and black pepper to taste 1/2 cup fresh basil leaves, torn 1/2 cup fresh parsley leaves, chopped

Red pepper flakes (optional, for heat)

PREPARATION

1. Preheat your oven

to 400°F.

2. Rinse the branzino under cold water and pat them dry with paper towels. Season the inside of each fish with salt and black pepper.

3. In a large oven-safe skillet, heat 2 Tbsp of olive oil over medium-high heat.

4. Add the minced garlic and sauté for about 1 minute, until fragrant.

5. Add the kale and cook for 2 to 3 minutes, or until it begins to wilt. 6. Stir in the Castelvetrano olives and artichoke hearts. Cook for an additional 2 to 3 minutes, until they are heated through.

7. Season the kale, olives, and artichokes with salt and black pepper to taste. 8. Make three shallow slashes on each side of the branzino. This will help the fish cook evenly and allow the flavors to penetrate.

9. Place the branzino in the skillet on top of the kale, olives, and artichokes.

10. Drizzle the remaining 2 Tbsp of olive oil over the fish.

11. Arrange lemon slices

over the branzino.

12. Sprinkle torn basil leaves, chopped parsley, and red pepper flakes

(if using) over the fish.

13. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.

14. Roast for approximately 20 to 25 minutes or until the branzino are cooked through, and their flesh flakes easily with a fork. 15. Remove the skillet from the oven and let it rest for a few minutes.

16. Serve the whole branzino with Castelvetrano olives, artichokes, and kale directly from the skillet, garnished with fresh herbs and extra lemon.