Dinner

Whole Roasted Branzino with Burnt Orange, Black Olive & Charred Broccolini

A whole branzino, pristine and silvery, roasted until the skin crisps to a golden-brown shell while the flesh inside stays delicate and moist. The fish is surrounded by charred broccolini, burnt orange slices that turn bitter-sweet, and served with a silky saffron emulsion infused with the pan juices and finished with crushed Castelvetrano olives.