This is the perfect Pinot Grigio pairing.
- 4 1-pound whole branzino (scaled and gutted, heads and tails removed)
- salt and freshly ground pepper
- 4 thyme sprigs
- 4 Bay leaves
- 2 lemons (1 thinly sliced, 1 cut into wedges)
- 4 tablespoons plus 2 ounces extra virgin olive oil, divided
- 2 whole ripe red tomatoes (preferably heirloom)
- 1 cup dry pinot grigio
- finely chopped parsley, for garnish
- Fire the grill. Season the fish's cavities with salt and pepper, then stuff each with a thyme sprig, a Bay leaf and 2 lemon slices.
- Rub the outside of each branzino with 1 tablespoon of olive oil and season with salt and pepper.
- Cut the tomatoes into quarters, place in a bowl, and season with salt and pepper.
- Cover with 1 cup of Pinot Grigio and two ounces of olive oil.
- Remove the tomatoes from the marinade and place on the grill until well charred.
- Transfer to a bowl. Heat up the leftover Pinot Grigio marinade in a pan on the stove over medium-high heat for about 3 minutes, then refrigerate to cool.
- Season dressing with salt and pepper, then drizzle over the grilled tomatoes.
- Grill the branzino over high heat, turning once, until browned and crisp—usually about seven minutes per side.
- Sprinkle with chopped parsley, garnish with lemon wedges and serve with the tomato salad.
- Serves 4.
May 4th 2020