Garlic Stuffed Striped Bass Branzino con Aglio Al Forno by Andrea Froncillo, The Stinking Rose Restaurant San Francisco CA

Garlic Stuffed Striped Bass Branzino con Aglio Al Forno by Andrea Froncillo, The Stinking Rose Restaurant San Francisco CA
Serves 4 to 6
Ingredients
1 whole striped sea bass ( 2 to 3 pounds)
2 cups toy box cherry tomatoes
1 cup white wine
20 cloves garlic
1 spring Fresh Oregano
1 cup blanched fingerling potatoes
1/2 cup pitted green olives HINT Mama Raps Pitted Garlic Olives are perfect for this at the Garlic Shoppe
1/4 cup Sicilian capers
1 teaspoon chili flakes
3 to 4 lemon whells
Salt and peer to taste
3 tablespoons olive oil
Method of Preparation
Gut the sea bass and brush off all scales, rinse under running water. Pat dry and place on the side. In an oven proof skillet, heat the olive oil. add 3 chopped garlic cloves and lightly brown. add the cherry tomatoes and cook for 1 minute. Add a pinch of oregano, the chili flakes, and salt and pepper. Add the white wine, and let it reduce 1 to 2 minutes. Evenly lay the potatoes over the sauce, sprinkle with the olives and capers. Turn off the heat and let it rest,
Stuff the sea bass with the garlic cloves and oregano. Place the fish on the skillet over the sauce, place lemon wheels across the fish, cover with aluminum foil and bake at 375 degrees for 35 to 40 minutes.
Take the fish out of the oven, remove foil, let rest for 5 minutes and serve.