Branzino With Herfbs, Tomatoes And Thai Chilies

• 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

1. In a small bowl, mix chilies with garlic, lemon zest and 1/4 cup oil. Season with salt and pepper.
2. Season fish with salt and set aside. Toss tomatoes with chili mixture and chopped mint.
3. 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.
4. Distribute fish, skin side up among four plates. Scatter with tomatoes and top with arugula leaves. Garnish with mint and sprinkle with salt. Serve.

chilies, garlic, olive oil, salt, branzino, mixed heirloom baby tomatoes, mint, baby arugula

Taken from www.epicurious.com/recipes/member/views/branzino-with-herfbs-tomatoes-and-thai-chilies-52317601 (may not work)