Set a 12-inch saute pan over medium-high heat and add the olive oil. Season the branzino fillets on both sides with the salt and pepper and dredge
in the flour, shaking off any excess. When the oil is hot, add the branzino fillets
, skin side down, to the saute pan. Gently press and cook until the skin is crisp
, 2 1/2 to 3 minutes. Use a fish spatula
to turn the fish
over and cook on the second side until just cooked through, about 45 to 60 seconds more. Remove from the pan and serve, 1 fillet per person, with 2 stuffed tomatoes each. Drizzle
with the extra-virgin olive oil, garnish
with the parsley and serve immediately.