Dinner

Branzino al Forno con Salsa di Nocciola, Peperoni Arrostiti & Carciofi Bruciacchiati

Name: Branzino al Forno con Salsa di Nocciola, Peperoni Arrostiti & Carciofi Bruciacchiati
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 whole branzino (12–14 oz each), cleaned and gutted; 2 large bell peppers (1 red, 1 yellow), halved and seeded; 8 fresh artichoke hearts (or 2 large globe artichokes, quartered); ⅓ cup roasted hazelnuts; 3 tbsp unsalted butter; 2 garlic cloves, minced; 2 fresh sage leaves; ¼ cup dry white wine; ¼ cup vegetable or fish stock; 2 tbsp extra-virgin olive oil (for fish); 1 tbsp olive oil (for vegetables); 1 lemon, halved; 4 fresh thyme sprigs; 2 bay leaves; Sea salt and black pepper; Fleur de sel for finishing

A whole Mediterranean branzino is roasted until the skin is crackling and the flesh is delicate, resting on a bed of charred peppers and artichokes. It's finished with a silky hazelnut and sage butter sauce that echoes autumn and adds sophisticated depth to the elegant presentation.

832cal 67gprotein 22gcarbs 52gfat 25min prep 45min cook 2serves

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