Roasted Branzino

Roasted Branzino
-courtesy Lake Road, Hamilton

At Lake Road, Chef Megna serves a whole roasted branzino stuffed with this flavourful sauce, served over rich aioli.

For the Puttanesca Sauce:

6 anchovies, minced
2 shallots, diced
2 garlic cloves, minced
½ tsp chili flakes
¼ cup olive oil
¼ cup sun dried tomatoes, pureed
2 tbsp capers
2 tbsp green olives, minced
1 28oz can diced tomatoes
1 bay leaf
salt and pepper to taste

Sweat anchovies, shallots, garlic and chili flakes in the olive oil until translucent. Add remaining ingredients and cook on low simmer until sauce is the consistency of a thick paste.

Season to taste, keep in mind anchovies are already salty.

For the Aioli:
3 egg yolks
1 tbsp roasted garlic purée
1 tbsp white wine vinegar
1 tbsp Dijon mustard
3 cups canola oil

Whisk egg yolks, mustard, garlic and vinegar together for one minute. Slowly drizzle in oil, while whisking vigorously.