Lunch

Charred Branzino & Slow-Roasted Beet Tabbouleh with Pomegranate Molasses, Pistachios & Crispy Sage

Name: Charred Branzino & Slow-Roasted Beet Tabbouleh with Pomegranate Molasses, Pistachios & Crispy Sage
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 2 servings
Ingredients: Two 10–12 oz whole branzino (or sea bass), gutted and scaled; 3 tbsp extra-virgin olive oil (divided); Sea salt and cracked black pepper; For the tabbouleh:; 1 cup fine bulgur wheat; 1½ cups vegetable or light fish stock, warm; 1 lb medium beets (2–3), peeled and cut into ⅛-inch-thick slices; 2 tbsp olive oil (for roasting); 1 tsp ground sumac; ½ tsp ground cumin seeds (toasted fresh); ½ red onion, minced very fine; ½ cup fresh mint, finely chopped; ¼ cup fresh flat-leaf parsley, minced; 2 tbsp pomegranate molasses; 1 tbsp fresh lemon juice; 1 tsp honey; For garnish:; ½ cup pomegranate arils (fresh); ¼ cup roasted, salted pistachios, roughly chopped; 12 fresh sage leaves; 2 tbsp pistachio oil; Fleur de sel for finishing

A whole branzino, split and butterflied, charred in a screaming-hot cast-iron skillet until skin crackles and flesh turns just opaque. Served alongside a jeweled tabbouleh built on a base of fine bulgur tossed with roasted beets (sliced thin, their earthy sweetness concentrated in the oven), pomegranate arils, and a pomegranate-molasses vinaigrette spiked with sumac and toasted cumin. Finished with crispy sage leaves (fried until paper-thin), toasted pistachios, and a careful drizzle of pistachio oil. Every element speaks to technique and intention.

1220cal 75gprotein 101gcarbs 60gfat 30min prep 75min cook 2serves

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