Dinner
Pan-Roasted Whole Branzino with Charred Tomatillo-Cilantro Emulsion & Spring Vegetables à la Catalane
A whole branzino—scaled, gutted, seasoned inside with herbs—is pan-seared until skin crisps, then finished in the oven. A vibrant tomatillo-cilantro emulsion (halfway between salsa and beurre blanc) pools beneath. Roasted spring vegetables cooked Catalan-style with garlic, raisins, and pine nuts complete this restaurant-showstopper that's entirely achievable at home.
✓ 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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