Dinner
Pan-Seared Branzino with Olive Tapenade & Charred Green Beans
A whole small branzino (or sea bass) sears skin-side down until it's crackling and golden, then flipped briefly to finish cooking through. Serve over a bed of olive tapenade—a coarse paste of Kalamata olives, capers, and anchovies—alongside charred green beans that turn slightly crispy and sweet. Simple, elemental, utterly Mediterranean.
660calper serving
59gprotein
19gcarbs
40gfat
8min prep 14min 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
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