Dinner

Whole Roasted Branzino with Allspice-Lime Glaze, Charred Christophene & Callaloo

Name: Whole Roasted Branzino with Allspice-Lime Glaze, Charred Christophene & Callaloo
Prep time: 18 min
Cook time: 32 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1 whole branzino (1½ to 1¾ lbs), scaled and gutted, butterflied by your fishmonger; 2 tbsp extra virgin olive oil, divided; Fine sea salt and white pepper; 2 tbsp honey; 1 tbsp fresh lime juice; 1 tsp whole allspice berries, toasted and finely ground; ½ tsp ground ginger; ¼ tsp cayenne pepper; 2 christophene (cho-cho squash), halved, seeded, cut into ½-inch-thick wedges; 1 lb fresh callaloo (or substitute spinach or lacinato kale), stems removed, roughly chopped; 3 garlic cloves, sliced; 2 tbsp unsalted butter; Fleur de sel and Aleppo pepper to finish; 1 lime, quartered, for serving

A whole branzino, butterflied and roasted until the skin crackles, brushed with an aromatic allspice-lime glaze, served alongside charred christophene (cho-cho) and silky, wilted callaloo. A showstopper that builds on fundamental roasting technique.

726calper serving 68gprotein 35gcarbs 37gfat 18min prep 32min 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