Ingredients
2 tbsp dried Thai chilies or dried chiles de arbol, finely crumbled
1 tsp minced garlic
zest of 1 lemon
1/4 cup plus 2 tbsp olive oil
salt and pepper to taste
4 branzino fillets, skin on (about 1 1/2 lbs)
2 cups mixed heirloom baby tomatoes, cut into bite-size pieces
1 tbsp finely chopped mint, plus 2 - 3 tbsp roughly torn mint leaves for garnish
1/2 cup baby arugula
Preparation
In a small bowl, mix chilies with garlic, lemon zest and 1/4 cup oil. Season with salt and pepper.
Season fish with salt and set aside. Toss tomatoes with chili mixture and chopped mint.
Add remaining oil to a large saute pan set over medium high heat. Once oil is hot, lay fish into pan skin-side down. Cook until skin is crisp and brown and easily releases from pan, about 5 minutes. Flip fish and cook 1 minute more.
Distribute fish, skin side up among four plates. Scatter with tomatoes and top with arugula leaves. Garnish with mint and sprinkle with salt. Serve.
