Oven-steamed Whole Branzino with Garlic, Basil, and Tomatoes

I learned from Anthony Bourdain's book Kitchen Confidential, that the best days in New York to eat fish are Tuesdays and Thursdays, because Fulton fish market only opens on these two days. Since then, Tuesdays and Thursdays have become fish days in my house. Sometimes, Wednesdays too.

Fresh fish is perfect for steaming and exhibits itself best when steamed. I have a lot of favorite fish recipes that involve steaming. This is a simple one that uses a lot of garlic and basil, topped with a layer of tomatoes that adds sweet and tangy flavor. It's so flavorful I practically wants to drool as I eat.

2 servings

Ingredients:

• 1 whole branzino, scaled and cleaned, with head and tail on
• 2 tablespoons fresh minced garlic
• 1 cup basil, chiffonaded
• 2 medium vine ripen tomatoes, cut into 1/4 inch slices
• 3 tablespoons olive oil
• 2 tablespoons capers, minced
• kosher sea salt
• fresh ground pepper
• heavy duty foil and parchment paper

Directions:

1. Set the oven at 400 degrees. Line parchment paper on a baking tray. Season fish with salt and pepper on both sides and the cavity.
2. Combine olive oil, garlic, basil and capers. Divide the mixture evenly and spread them on both sides and the cavity.
3. Cover the fish entirely with tomatoes slices. Stuff three smaller pieces into the cavity too.
4. Sprinkle extra salt and pepper on top of the tomatoes. Drizzle with a little more olive oil.
5. Cover the baking tray with heavy duty foil and steam in the oven for 20 minutes.
6. Remove the foil and bake uncovered for another 10 minutes. Serve hot.