Branzino with Spaghetti Squash

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A clean diet consists of whole foods with healthy fats and good protein. This branzino dish is just what your body needs after a week or two of letting go.

A fillet of branzino sits on spaghetti squash. Both are covered in tomato sauce.

Ingredients

1 whole squash, for spaghetti
2 tablespoons extra virgin olive oil
4 fillets (5 ounces) branzino
3 cloves garlic , minced
1 can (28 ounces) crushed tomatoes
1/3 cup black olives, pitted and coarsely chopped
2 tablespoons capers
1 teaspoon dried oregano
to taste sea salt
to taste freshly ground pepper

Preparation

Step One: Spaghetti Squash

  1. Cut the squash in half.
  2. Rub the cut sides with olive oil.
  3. Place cut-side down on a parchment lined baking sheet.
  4. Bake in oven for about 30 minutes at 325 °F.

Step Two: The Sauce

  1. Heat the oil in a large skillet.
  2. Add the minced garlic and the crushed tomatoes to the skillet. Bring to a simmer.
  3. Meanwhile, whack the olives, pit and chop them coarsely.
  4. Add olives to the sauce along with capers and oregano.
  5. Adjust the heat and simmer for 15 minutes.
  6. Slip the fillets into the sauce and simmer until cooked through, about 10 minutes.

Step Three: Serve

  1. Use a fork to pull the squash into spaghetti.
  2. Serve some of the squash on each plate alongside a branzino fillet.
  3. Spoon some of the sauce over the squash and the fillets.

 

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