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