Dinner

Pan-Seared Branzino with Burnt Citrus Sauce, Charred Fennel & Black Garlic Oil

A whole branzino, scaled and gutted, seasoned inside and out, then seared skin-side down in a hot cast iron until the skin crackles and browns deeply. Fennel bulbs charred until caramelized and sweet. A burnt citrus sauce made from caramelized lemon and orange juice, finished with anchovy and black garlic oil. The fish flesh stays delicate and pearly inside while the skin shatters.