Dinner

Pan-Seared Branzino with Charred Tomatillo-Cilantro Emulsion & Roasted Spring Vegetables

Name: Pan-Seared Branzino with Charred Tomatillo-Cilantro Emulsion & Roasted Spring Vegetables
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 whole branzino (12 oz each), gutted and scaled, or 2 thick branzino fillets (8 oz each); Sea salt and cracked pepper; 3 tablespoons neutral oil, divided; 1 tablespoon unsalted butter; 8 ounces fresh tomatillos, husked and halved; 2 cloves garlic, peeled; ½ cup fresh cilantro leaves; 2 tablespoons neutral oil (for emulsion); 1 tablespoon fresh lime juice; ¼ teaspoon sea salt; 2 medium zucchini, cut into ½-inch thick rounds; 8 radishes, halved; 1 tablespoon olive oil; Fleur de sel for finishing; Lime wedges for serving

A whole branzino or two thick fillets get a perfect golden crust in a screaming-hot pan, their delicate white flesh staying tender and buttery. A quick blended sauce of charred tomatillos and cilantro adds brightness and body, while roasted spring vegetables provide contrast and substance.

831cal 64gprotein 15gcarbs 57gfat 12min prep 13min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Gluten-Free Recipes Paleo Recipes Healthy Dinner Recipes High-Protein Dinner Recipes Gluten-Free Dinner Recipes Paleo Dinner Recipes 30-Minute Meals Zucchini Recipes