Dinner

Whole Roasted Branzino with Fennel, Charred Lemon & Green Olive Tapenade

Name: Whole Roasted Branzino with Fennel, Charred Lemon & Green Olive Tapenade
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Ingredients: 1 whole wild branzino (1.5 lbs), scaled & gutted; 3 medium fennel bulbs, cut lengthwise into 1/2-inch planks; 2 Meyer lemons; 6 tablespoons unsalted butter (divided); 1 small yellow onion, thinly sliced; 1 cup good branzino or vegetable stock; 1 pinch saffron threads; 1/2 cup pitted green olives, halved; 1/4 cup panko breadcrumb, toasted; 3 tablespoons good olive oil; 1 tablespoon fresh lemon juice; 1 bay leaf; fine sea salt; cracked black pepper; fleur de sel; 2 sprigs fresh thyme

An entire wild branzino, scaled and gutted, roasted until its skin crackles like parchment and its flesh turns opaque and delicate. Resting atop a bed of charred fennel with a blistering lemon half tucked inside, finished with a silken saffron-lemon beurre blanc and scattered with brined green olives and toasted breadcrumb.

1051cal 68gprotein 42gcarbs 70gfat 12min prep 22min cook 2serves

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