Lunch

Pan-Seared Branzino with Charred Romanesco, Preserved Lemon Beurre Blanc & Crispy Shallot Oil

Name: Pan-Seared Branzino with Charred Romanesco, Preserved Lemon Beurre Blanc & Crispy Shallot Oil
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: 1 whole branzino (1.5–2 lbs), scaled, gutted, patted dry; sea salt & freshly ground black pepper; 3 tbsp olive oil, divided; 12 oz romanesco broccoli, cut into small florets; 1 tbsp aged sherry vinegar; 4 tbsp cold unsalted butter; 2 tbsp preserved lemon, finely minced; ¼ cup heavy cream; 2 large shallots, thinly sliced; 3 cloves garlic, thinly sliced; 1 dried red chili, crushed; fresh herbs: parsley, chervil; 1 tsp fleur de sel for finishing

A whole medium branzino, scaled and gutted, seared skin-side-down in a screaming-hot pan until the skin crackles like burnished gold, flipped for one final minute. Accompanied by crispy, charred romanesco florets tossed in aged sherry vinegar, a silky preserved-lemon butter sauce, and drizzled with hot shallot oil that sizzles on contact with the plate. A confident lunch with real technique.

894cal 67gprotein 16gcarbs 63gfat 15min prep 22min cook 2serves

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