Crispy Branzini in a Cherry Tomato & Herb Broth

Fillet the fish and reserve the bones. Score the skin of the fish and set aside. In a pot add the bones, onion, peppercorns, bay leaf, and stems of herbs. Cover with water, bring to a simmer and cook on simmer for 20 minutes. Strain the stock and season with salt and pepper.

In a pan add the olive oil and heat over medium high. Season the fish with salt and pepper and place in the pan skin side down. Cook until skin is crispy, about 2 minutes. Remove fish and set aside. Add garlic and red pepper flakes. Cook until fragrant and garlic is slightly brown about 1 minute. Add the wine and strained stock to the pan. Reduce slightly, about 3 minutes.

Reduce heat to low. Add the fish fillets back to the broth, skin side up and poach for 2 minutes. Add cherry tomatoes to the broth. Cook until the tomatoes just begin to break down in the broth, about 2 minutes. Season with salt and pepper. Garnish with chopped parsley and basil.