Dinner

Branzino Rôti Entier aux Herbes de Provence

Name: Branzino Rôti Entier aux Herbes de Provence
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 whole branzino (1.2 lbs), gutted and scaled; 2 fennel bulbs, halved lengthwise and thinly sliced; 3 tbsp unsalted butter, divided; 2 tbsp extra-virgin olive oil; 1 tbsp fresh herbes de Provence; 2 shallots, minced; ½ cup dry white wine; 2 tbsp fresh lemon juice; 1 lemon, sliced; 2 bay leaves; Sea salt and white pepper; Fresh sage leaves for garnish; Fish or vegetable stock (2 tbsp, optional)

A pristine whole branzino, gutted and seasoned with herbes de Provence, roasts until its skin crackles and flesh turns silken. Served over anise-sweet fennel confit with a luxurious citrus beurre blanc and crispy sage.

706cal 53gprotein 30gcarbs 38gfat 12min prep 28min cook 2serves

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