Dinner

Pan-Seared Branzino with Burnt Citrus Sauce, Charred Fennel & Black Garlic Oil

Name: Pan-Seared Branzino with Burnt Citrus Sauce, Charred Fennel & Black Garlic Oil
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: Two 10–12 ounce whole branzino, scaled and gutted; Maldon sea salt; Cracked black pepper; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 4 lemon slices; 3 tablespoons extra-virgin olive oil, divided; 1.5 pounds fennel bulbs, quartered lengthwise; 2 tablespoons butter; 1 tablespoon black garlic paste (or 4 black garlic cloves, minced); 1 lemon, halved; 1 orange, halved; 2 anchovy fillets, minced; 0.25 cup fish or vegetable stock; Pinch of Aleppo pepper; Fleur de sel for finishing

A whole branzino, scaled and gutted, seasoned inside and out, then seared skin-side down in a hot cast iron until the skin crackles and browns deeply. Fennel bulbs charred until caramelized and sweet. A burnt citrus sauce made from caramelized lemon and orange juice, finished with anchovy and black garlic oil. The fish flesh stays delicate and pearly inside while the skin shatters.

731cal per serving 57gprotein 41gcarbs 40gfat 15min prep 28min 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