Dinner

Lubina a la Sal con Romesco y Espinacas a la Catalana

Name: Lubina a la Sal con Romesco y Espinacas a la Catalana
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 1 whole branzino (700g), gutted and scaled; 3 cups kosher salt; 1 egg white; 3 tbsp water; 2 sprigs fresh thyme; 1 lemon, sliced; For romesco: 1 red bell pepper, charred; 40g roasted almonds; 1 garlic clove; 1 tbsp red-wine vinegar; 2 tbsp Spanish olive oil; ¼ tsp smoked paprika; Pinch cayenne pepper; Sea salt and black pepper; For spinach: 300g fresh spinach; 3 garlic cloves, sliced thin; 3 tbsp pine nuts, toasted; 2 tbsp Spanish olive oil; 2 tbsp golden raisins (optional)

A dramatic showstopper: a whole branzino encased in a fragrant salt crust, baked until the flesh is impossibly tender and delicate. Served alongside rich, creamy Catalan spinach with garlic and pine nuts, and a silky, charred-red-pepper romesco. Elegant, rustic, and deeply Spanish.

885cal 72gprotein 26gcarbs 57gfat 15min prep 28min cook 2serves

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