Lunch

Branzino Intero al Forno con Salsa Verde, Limone Affumicato e Verdure di Stagione

Name: Branzino Intero al Forno con Salsa Verde, Limone Affumicato e Verdure di Stagione
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 whole branzino (1.5 lbs each, gutted and scaled); 3 tbsp extra-virgin olive oil (divided); 1 cup fresh flat-leaf parsley (packed); ½ cup fresh basil leaves; ¼ cup fresh chives (cut into ½-inch pieces); 2 tbsp capers (rinsed); 4 anchovy fillets (packed in oil); 1 clove garlic (minced); 2 tbsp champagne vinegar; fleur de sel and cracked pepper; 2 lemons (halved); 1 lb mixed spring vegetables (baby carrots, baby zucchini, radishes, spring peas); 4 sprigs fresh thyme; ¼ cup dry white wine; 2 tbsp cold butter; 1 tsp Dijon mustard; zest of 1 lemon (for garnish)

A showstopping whole fish, its delicate flesh steamed in its own skin and finished under high heat until the exterior crackles. Served over a tumble of charred spring vegetables and dressed with a vibrant salsa verde that captures the essence of an Italian spring garden.

1300cal 170gprotein 22gcarbs 56gfat 20min prep 35min cook 2serves

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