Lunch

Grilled Branzino with Spring Pea Purée, Charred Radish & Preserved Lemon

Name: Grilled Branzino with Spring Pea Purée, Charred Radish & Preserved Lemon
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: 2 whole branzino (8 oz each), gutted & scaled; Fleur de sel and cracked black pepper; 1½ cups fresh spring peas (or frozen); ¼ cup vegetable stock; 2 tbsp unsalted butter; 1 tsp fresh mint, chopped; 8 breakfast radishes, halved lengthwise; 2 tbsp extra-virgin olive oil (divided); 2 preserved lemon quarters, thinly sliced; 1 tbsp fresh chervil or dill; ½ tsp fleur de sel (finishing)

Whole branzino, skin-crisped and delicate inside, served over silky sweet pea purée with scattered charred radish coins and tart-briny preserved lemon. The essence of spring Portuguese fishing villages.

457cal 41gprotein 2gcarbs 31gfat 10min prep 18min cook 2serves

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