Dinner

Pan-Seared Whole Branzino with Lovage, Black Garlic & Charred Lemon Spätzle

Name: Pan-Seared Whole Branzino with Lovage, Black Garlic & Charred Lemon Spätzle
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 2 servings
Ingredients: 2 whole branzino (12–14 oz each), cleaned and gutted, patted dry; 4 tablespoons extra-virgin rapeseed oil, divided; ¼ teaspoon fine sea salt, divided; Cracked black pepper; For the spätzle:; ¾ cup all-purpose flour; 1 large egg; ¼ cup whole milk; ¼ teaspoon fine sea salt; Zest of 1 lemon (finely grated); 2 pinches grated nutmeg; Butter for spätzle pan; 2 tablespoons butter; 3 cloves black garlic, minced (about 1 teaspoon); ¼ cup fresh lovage leaves (or parsley), finely chopped; Juice of ½ lemon; For finishing:; 1 lemon, halved; 2 fresh sage leaves; Fleur de sel

A whole branzino—skin crisp, flesh tender and sweet—finished with a pan sauce of black garlic (the German umami answer to miso), lovage, and brown butter. Served with tender handmade spätzle noodles charred with lemon and flecks of crispy sage. A refined, rustic German dinner that feels both homey and haute.

1039cal 73gprotein 67gcarbs 56gfat 20min prep 32min cook 2serves

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