Branzino with Peppers and Olives

Ingredients

1 pound baby Yukon Gold potatoes
2 large whole head-on branzino, scaled and gutted

20 pieces cherry tomatoes, halved lengthwise

12 whole kalamata olives

1 red bell pepper, cut up about the same size as the tomatoes
1/4 cup chicken or seafood stock
1/4 cup dry white wine

Italian seasoning

1/2 teaspoon red pepper flakes

2 cloves garlic, chopped

Black Pepper

Sea Salt
Olive oil

torn flat-leaf parsley for garnish (optional)

Directions

1. Position a rack in the center of the oven and another clean rack right on top of it; preheat to 475 degrees.
2. Boil potatoes in salted water until tender. Run in tap water to cool.  Remove skin from potatoes.
3. Rinse fish and dry with paper towels. 
4. Season the fish inside and out with salt and pepper. Drizzle the fish with about 2 tbsp. olive oil.
5. In a sheet pan, toss the potatoes, tomatoes, bell peppers, olives, Italian seasoning with a generous amount of olive oil.  Season with salt and pepper.
6. Pour stock and wine on bottom of the pan. Stir a bit.  
7. Place potatoes in bottom rack and cook for 5 minutes.
8. Arrange the fish on the top rack, making sure any dripping from the fish goes to the potatoes below it. 
9. Roast vegetables and fish until fish is cooked through, when it's just opaque in the center, when a fork inserted goes through the fish without resistance (about 20 minutes).
10. To serve, place the roasted vegetables with its sauce on a serving platter and set the fish on top.  Drizzle with more olive oil. 
11. Fillet and remove bones for the inexperienced.
12. Serve with pan roasted asparagus or sauteed spinach.

*Inspired by Frank Prisinzano's IG post.