Dinner

Pan-Seared Branzino with Crispy Rosemary, Roasted Grapes & Brown Butter Emulsion

Name: Pan-Seared Branzino with Crispy Rosemary, Roasted Grapes & Brown Butter Emulsion
Prep time: 18 min
Cook time: 25 min
Total time: 43 min
Yield: 2 servings
Ingredients: 2 whole branzino (350-400g each), gutted and scaled, patted dry; 4 tbsp unsalted butter, divided; 4 sprigs fresh rosemary; 2 garlic cloves, smashed; 200g fresh concord or red grapes, in small clusters; 2 tbsp aged balsamic vinegar; 1 tbsp honey; 2 tbsp white wine or dry vermouth; 4 tbsp extra-virgin olive oil; 1 lemon, halved; Sea salt, cracked pepper; 2 small zucchini, cut into thin rounds; 250g fingerling potatoes, halved lengthwise

A whole branzino, scaled and gutted, crisps skin-side down in a hot skillet until mahogany-brown and flaking. Served with roasted concord grapes that burst into sweet-tart jammy clusters, a silken brown butter emulsion scented with crispy rosemary, and autumn vegetables.

1055cal 68gprotein 61gcarbs 60gfat 18min prep 25min cook 2serves

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