Dinner

Whole Branzino with Charred Lemon, Green Olives & Saffron Emulsion

Name: Whole Branzino with Charred Lemon, Green Olives & Saffron Emulsion
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: 1 whole branzino (1.5 lbs), gutted, scaled, patted dry; 3 tbsp unsalted butter, divided; 2 tbsp olive oil; Sea salt and cracked pepper; 1 lemon, halved lengthwise; ½ cup dry white wine; ¼ cup fish stock (or chicken stock); Pinch of saffron threads; 2 tbsp unsalted butter, cold, cubed; ½ cup pitted green olives, halved; ½ tsp minced garlic; 6 fresh thyme sprigs; Fleur de sel for finishing

A whole branzino, pan-seared until its skin crackles, rests on a pool of silky saffron-infused beurre blanc studded with briny green olives and scattered with charred lemon slices. The fish's tender flesh flakes into buttery sauce—a lesson in elegant simplicity.

837cal 63gprotein 10gcarbs 56gfat 10min prep 18min cook 2serves

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