Dinner

Lubina a la Sal con Romesco Tostado, Espinacas a la Catalana y Limón Asado

Name: Lubina a la Sal con Romesco Tostado, Espinacas a la Catalana y Limón Asado
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 whole branzino (700-800g), gutted & scaled; 600g coarse sea salt; 2 large egg whites; 2 sprigs fresh thyme; 1 lemon, sliced thin; 50g roasted red peppers (from jar), drained; 30g toasted almonds; 15g roasted hazelnuts; 1 garlic clove, minced; 30ml sherry vinegar; 120ml extra-virgin Spanish olive oil, divided; pinch of smoked paprika; 400g fresh spinach (or 150g frozen, thawed); 3 garlic cloves, thinly sliced; 1 dried chili, broken; 30ml extra-virgin Spanish olive oil (for spinach); fleur de sel & black pepper; 1 lemon, halved

A whole branzino encased in sea salt crust, roasted until the flesh flakes into tender, briny sweetness. Cracked open tableside and served with nutty, charred romesco sauce, garlicky Catalan spinach, and bitter-sweet roasted lemon halves.

1193cal 78gprotein 26gcarbs 90gfat 15min prep 25min cook 2serves

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