Lunch

Pan-Seared Branzino with Charred Shallots & Cider Beurre Blanc

Name: Pan-Seared Branzino with Charred Shallots & Cider Beurre Blanc
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 whole branzino, cleaned and scaled (12–14 oz each); 4 medium shallots, halved lengthwise (about 150g); 2 tablespoons olive oil, divided; Sea salt and freshly cracked black pepper; 1/2 cup dry white wine; 2 tablespoons apple cider vinegar; 1/4 cup cold unsalted butter (55g), cubed; 1 sprig fresh thyme; Juice of 1/2 lemon; 2 tablespoons fresh flat-leaf parsley, chopped

Whole branzino seared until the skin crackles and crisps, served whole with a glossy cider-vinegar beurre blanc and roasted shallots that blacken at the edges. This is Intermediate technique executed cleanly—a good sear, a quick pan sauce, plate it with confidence.

761calper serving 63gprotein 15gcarbs 44gfat 15min prep 20min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this