Lunch

Grilled Branzino with Charred Tomatillo Mole & Spring Vegetables

Name: Grilled Branzino with Charred Tomatillo Mole & Spring Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole branzino (12 oz each), cleaned and scaled; 1 lb fresh tomatillos, halved; 3 dried guajillo chiles, stemmed and seeded; ¼ cup pepitas (pumpkin seeds); 2 garlic cloves; ¼ cup loosely packed cilantro; 2 tbsp olive oil, divided; 1 lb asparagus, trimmed; 8 oz spring onions, halved lengthwise; 1 cup snap peas; Sea salt and black pepper; Lime for serving

A pristine whole branzino, skin crisped to shattering, sits atop a silky charred tomatillo mole studded with pumpkin seeds and dried chiles. Alongside: bright roasted asparagus, spring onions, and snap peas, creating a lunch that feels both rustic and refined.

696cal 74gprotein 40gcarbs 29gfat 15min prep 25min cook 2serves

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