Dinner

Lubina a la Sal con Romesco Tostado y Espinacas a la Catalana

Name: Lubina a la Sal con Romesco Tostado y Espinacas a la Catalana
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 whole branzino (800g), gutted, scaled; 500g fleur de sel; 100ml water; 2 large egg whites; 2 sprigs fresh thyme; 1 lemon, sliced; For romesco: 150g roasted red peppers, 50g blanched almonds, 30g roasted hazelnuts, 2 tbsp olive oil, 1 clove garlic, 1.5 tsp smoked paprika, 20ml red wine vinegar, salt, black pepper; For spinach: 300g fresh spinach, 30ml olive oil, 2 cloves garlic, sliced, 40g raisins, 30g pine nuts (toasted), 1 tsp sherry vinegar, salt

A whole branzino encased in seasoned salt and baked until the delicate flesh steams inside the crust, then carefully opened tableside to reveal moist, sweet fish. Alongside: a warm romesco sauce charred at the edges, and Catalan spinach with plumped raisins and toasted pine nuts for contrast.

422calper serving 75gprotein 6gcarbs 10gfat 15min prep 25min 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