Lunch

Pan-Seared Branzino with Charred Tomatillo, Green Olive & Ras el Hanout Emulsion

Name: Pan-Seared Branzino with Charred Tomatillo, Green Olive & Ras el Hanout Emulsion
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole branzino fillets, skin-on (200g each); 400g fresh tomatillos, husked & halved; 60g Castelvetrano green olives, pitted; 1 tsp ras el hanout spice blend; 2 cloves garlic, peeled; 60ml extra-virgin olive oil; 1 tbsp sherry vinegar; Sea salt & cracked pepper; 1 tbsp neutral oil for the pan; Zest of ½ lemon; Handful of fresh cilantro and flat parsley

Whole skin-on branzino fillet, seared until skin crackles, draped over a vibrant emulsion of charred tomatillos, green olives, and Moroccan ras el hanout spices. Bright, alive, and impossibly aromatic.

615cal 38gprotein 15gcarbs 46gfat 18min prep 22min cook 2serves

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