Dinner

Whole Roasted Branzino with Charred Fennel, Green Olives & Saffron Emulsion

Name: Whole Roasted Branzino with Charred Fennel, Green Olives & Saffron Emulsion
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: 2 whole branzino (400–450g each, scaled & gutted); 2 medium fennel bulbs (quartered lengthwise); 150g Castelvetrano green olives (pitted); 80g unsalted butter (cold, cubed); 1 pinch saffron threads (about 0.1g); 2 tbsp dry white wine; 1 tbsp white wine vinegar; 1 shallot (minced very fine); 100ml vegetable stock; 3 sprigs fresh thyme; 2 bay leaves; 4 tbsp extra-virgin olive oil; 2 lemons (halved); sea salt and white pepper; fleur de sel

A whole branzino roasted until skin crackles, stuffed with fennel and thyme, resting on charred fennel wedges and briny green olives, dressed with an ethereal saffron-infused butter emulsion. Pure coastal elegance.

520cal 52gprotein 12gcarbs 28gfat 15min prep 22min cook 2serves

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