Lunch

Pan-Seared Sea Bream with Charred Fennel, Anchovy Beurre Blanc & Croutons

Name: Pan-Seared Sea Bream with Charred Fennel, Anchovy Beurre Blanc & Croutons
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 whole sea bream fillets (6–7 oz each), skin on, bones checked; 1 large fennel bulb, sliced into ½-inch wedges (reserve fronds); 4 tbsp extra-virgin olive oil, divided; 3 tbsp unsalted butter, divided; 4 anchovy fillets in oil, finely chopped; 2 cloves garlic, smashed; ½ cup dry white wine; 2 tbsp fresh lemon juice; ¼ cup small sourdough croutons (½-inch cubes, toasted in olive oil & sea salt); Sea salt, cracked pepper & Aleppo pepper; 1 tbsp reserved fennel fronds, chopped

A whole sea bream fillet crisps in olive oil until its skin shatters at a fork's touch, its flesh staying tender and sweet. Braised fennel wedges turn sticky-sweet and golden. A dark, nutty anchovy beurre blanc ties everything together—salty, savory, alive.

698cal 34gprotein 16gcarbs 51gfat 10min prep 28min cook 2serves

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