Dinner

Whole Branzino with Saffron, Charred Lemon & Green Olive Sauce

Name: Whole Branzino with Saffron, Charred Lemon & Green Olive Sauce
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 1 whole branzino (sea bass), 1.5 lbs, cleaned and gutted; 4 tbsp butter, divided; 1 tbsp olive oil; ½ tsp saffron threads; 3 tbsp hot fish stock or water; ½ cup green Castelvetrano olives, pitted and halved; 2 tbsp capers, rinsed; 2 lemons, 1 quartered, 1 halved; 1 small fennel bulb, thinly shaved; 6 fresh herbs (dill, parsley, tarragon), roughly chopped; 3 garlic cloves, thin slivers; Sea salt and black pepper; 1 tsp fresh thyme leaves; Fleur de sel for serving

A whole branzino (1.5 lbs), cleaned and stuffed with fresh herbs, fennel, and lemon, roasted until the skin crisps and the flesh turns silky. Served draped in a luxurious, barely-warm sauce of saffron-kissed butter with briny green olives, capers, and the bitterness of charred lemon. The fish steams gently as you flake it at the table; the skin crackles between your teeth.

833calper serving 84gprotein 22gcarbs 47gfat 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