Pan Fried Branzino with Tangy Tomato Sauce
The summer heat and humidity have been dictating my dinners. Plates of sashimi soaked in ponzu sauce, cold soba noodle salads, and even a stacked plant-based burger with air-fried sweet potato fries have been my go-to. But my love for hearty Italian took over last night. To keep things lighter, I shifted away from my spicy, extra-garlicky homemade tomato sauce and opted for a sweet-meets-tangy option. The addition of potatoes and zucchini makes this more of a stew, and bulk it up enough to have extras the next day.
I ate this dish on the patio as the sun sank and the breeze picked up. Paired with a rich bottle of Montepulciano, this meal fulfilled my al fresco Italian dinner dreams.
Lex Erickson
Exploring life's many facets one glass of wine, pair of heels, and yoga class at a time.
