Dinner

Pan-Seared Branzino with Charred Fennel, Black Olives & Orange Beurre Blanc

Name: Pan-Seared Branzino with Charred Fennel, Black Olives & Orange Beurre Blanc
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: Two 350g whole branzino (sea bass), gutted and cleaned, split in half lengthwise by your fishmonger (or butterfly yourself); 2 medium fennel bulbs, sliced lengthwise into ¼-inch wedges; 80g Kalamata olives, pitted; 100g cold butter, cubed; 1 medium orange, zest and juice (about 60ml juice); 2 shallots, minced; 100ml dry white wine; 3 tbsp olive oil; Sea salt and cracked black pepper; 1 tsp fresh thyme leaves

A whole branzino (or sea bass), split and pan-seared skin-side down until the skin crackles like glass, served atop caramelized fennel and Kalamata olives with a poured orange beurre blanc. Light, aromatic, deeply Portuguese—the kind of dish that whispers of the sea and sunshine.

1080cal 67gprotein 26gcarbs 76gfat 10min prep 18min cook 2serves

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