Dinner

Pan-Seared Branzino with Spring Pesto, Charred Lemon & Green Beans

Name: Pan-Seared Branzino with Spring Pesto, Charred Lemon & Green Beans
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 whole branzino (8–10 oz each), gutted and scaled; or 2 branzino fillets (6 oz each); 2 tbsp fresh mint leaves; ¼ cup fresh flat-leaf parsley; 2 tbsp toasted pine nuts; ¼ cup grated Pecorino Romano; 2 tbsp extra-virgin olive oil; ½ lemon, juiced; 1 garlic clove, minced; 8 oz fresh green beans (haricots verts), trimmed; 2 lemons, cut into 4 wedges each; 3 tbsp extra-virgin olive oil for cooking, divided; Fine sea salt and white pepper; Fleur de sel to finish

Whole small branzino (or fillets) seared skin-side-down until the skin is shatteringly crispy and the flesh stays impossibly tender. Served over a bright green pesto made with mint, parsley, pine nuts, and Pecorino, with charred lemon wedges and haricots verts for a light, elegant main.

719cal 49gprotein 21gcarbs 51gfat 12min prep 18min cook 2serves

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