Dinner

Pan-Roasted Branzino with Charred Lemon, Green Olives & Crispy Chickpea Salad

Name: Pan-Roasted Branzino with Charred Lemon, Green Olives & Crispy Chickpea Salad
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 2 servings
Ingredients: 2 whole branzino (8 oz each), gutted and scaled (ask fishmonger); 3 tablespoons olive oil, divided; 2 lemons, halved; 1 can (14 oz) chickpeas, drained, patted dry, and fried until crispy (or use store-bought roasted chickpeas); 1 cup Castelvetrano olives; 1/2 cucumber, diced small; 2 tablespoons pomegranate arils; 2 tablespoons fresh cilantro, chopped; 1 tablespoon fresh mint, chopped; 2 tablespoons pomegranate vinegar (or red wine vinegar); 1/4 teaspoon ras el hanout; Salt and pepper to taste; Fleur de sel for finishing

A whole fresh branzino, pan-seared until skin crackles, draped with charred lemon halves, Castelvetrano olives, and a warm salad of crispy chickpeas tossed with pomegranate vinaigrette, fresh herbs, and diced cucumber. Restaurant-quality and ready in 25 minutes.

887cal 61gprotein 72gcarbs 42gfat 8min prep 15min cook 2serves

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