Dinner

Branzino al Forno Intero con Agrodolce di Melanzana, Oliva Nera e Menta

Name: Branzino al Forno Intero con Agrodolce di Melanzana, Oliva Nera e Menta
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 2 servings
Ingredients: 2 whole branzino (450-550g each), cleaned & scaled; 1 large eggplant (400g), sliced lengthwise ¼-inch thick; 200g San Marzano tomatoes, crushed by hand; 150ml red wine vinegar; 50g Taggiasca black olives, pitted; 1 medium red onion, thin-sliced; 3 cloves garlic, smashed; ½ cup fresh mint leaves; 2 bay leaves; 1 tbsp honey; 6 tbsp extra-virgin olive oil; 2 tbsp unsalted butter; 1 lemon, halved; 1 sprig wild oregano or thyme; Maldon salt & black pepper; 1 tbsp black sesame seeds (toasted)

A whole bronze-skinned branzino—seasoned inside with lemon and wild herbs, roasted until meat pulls cleanly from delicate bones—rests atop charred eggplant that's been braised with vinegar, tomato, and Taggiasca olives, finishing with a scatter of fresh mint and a drizzle of black-sesame oil.

1141cal 86gprotein 41gcarbs 71gfat 25min prep 50min cook 2serves

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