Lunch

Branzino Rôti aux Abricots & Chermoula Verte

Name: Branzino Rôti aux Abricots & Chermoula Verte
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: 1 whole branzino (1.2–1.4 lb), scaled and gutted; 3 fresh apricots, halved and pitted; 2 sprigs fresh thyme; 1 lemon, thinly sliced; Sea salt and cracked pepper; 3 tbsp extra-virgin olive oil, divided; ½ cup fresh cilantro leaves; ¼ cup fresh flat-leaf parsley; 3 tbsp roasted walnuts; 2 cloves garlic, minced; 1 tsp pomegranate molasses; ¼ tsp ground cumin; 1 lemon, halved for charring; 2 tbsp warm water

A whole branzino is roasted skin-side up until its scales crackle and golden, stuffed with fresh apricots, thyme, and lemon slices. It emerges from the oven cloaked in a vibrant cilantro-walnut chermoula finished with pomegranate molasses and charred lemon halves for acid and fragrance.

792calper serving 85gprotein 21gcarbs 42gfat 15min prep 22min 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