Lunch
Robalo en Cartoccio com Limão Assado, Ervas de Ribeira e Emulsão de Azeite Verde
A whole sea bass steamed in parchment with charred lemon halves, wild herbs (sorrel, dill, parsley), and shallots, finished with a vibrant green olive oil emulsion that blooms when the package is opened tableside. The parchment vessel concentrates aromatic steam and keeps the flesh impossibly moist.
1082cal per serving
74gprotein
19gcarbs
81gfat
20min prep 35min 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
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