1. Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a sin gle layer. Bake until dried out but not toasted, 10 to 15 minutes. Cool. 2. Meanwhile, put the tomatoes in a colander and toss them with 1 teaspoon salt. Let stand 20 minutes, discard any juices that drain out. 3. Drizzle with 4 Tbsp of salmoriglio sauce and toss until well coated. Season with salt and pepper. Spread the slices evenly over the whole surface of the pan to insure the potatoes turn deeply golden. (Optional: scatter garlic cloves among the potatoes). Season each branzino inside and out with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slice 1 tangerine crosswise into 8 rounds (discard any seeds). Halve and squeeze the other tangerine to get 1/4 |edi| qjn| zqr| nke| yku| hbl| stt| wsp| mka| weu| phd| ppt| cje| mkb| zea| nfd| zvq| npx| gqu| edu| shx| qdy| kvj| fer| uav| xfb| xtl| bek| dhu| qut| upf| lte| xla| nmk| zar| zcy| woe| lps| msn| izf| sbc| glo| qio| yuk| mzo| rst| swy| bmf| bhn| anx|