Dinner

Pan-Seared Branzino with Charred Lemon & Green Olive Emulsion

Name: Pan-Seared Branzino with Charred Lemon & Green Olive Emulsion
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 whole branzino fillets (6 oz each, skin-on, pin bones removed); fine sea salt and cracked black pepper; 2 tbsp olive oil, divided; 1 lb fresh asparagus, woody ends trimmed; 4 tbsp unsalted butter, cold, cubed; 2 lemons, halved; ¼ cup dry white wine; ½ cup green olives, pitted and roughly chopped; 2 garlic cloves, minced; handful fresh parsley, finely chopped; fleur de sel for finishing

A whole branzino fillet—skin side down first for maximum crispness, then flipped to finish gently. The pan is deglazed with fresh lemon juice and white wine, creating an emulsified sauce studded with briny green olives and tender roasted asparagus. Bright, coastal, done in 20 minutes.

648cal 37gprotein 22gcarbs 47gfat 8min prep 12min cook 2serves

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