Roasted Branzino With Tomatoes and Olives Recipe - Los Angeles Times

Ingredients

• 2 whole branzinos or striped bass (13 to 14 ounces each), scaled and gutted
• Kosher salt
• freshly cracked black pepper
• 1 cup fresh basil leaves
• 1 lemon, thinly sliced
• 1 cup everyday olive oil, plus more for drizzling
• 1 small yellow onion, finely chopped
• 6 garlic cloves, minced
• 1 red bell pepper, seeded and finely chopped
• 1/2 teaspoon crushed red chile flakes
• 1 cup dry white wine
• 4 plum tomatoes, cored and roughly chopped
• 1/4 cup pitted kalamata olives, roughly chopped
• 1 tablespoon drained capers, rinsed
• 2 tablespoons roughly chopped flat-leaf parsley