Dinner

Lubina Entera Asada con Romesco Negro y Calcots Chamuscados

Name: Lubina Entera Asada con Romesco Negro y Calcots Chamuscados
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 whole branzino (700–800g), gutted and scaled; 60ml extra-virgin Spanish olive oil, divided; 2 lemons, sliced thin; 4 garlic cloves, smashed; 1 small bunch fresh thyme; 1 small bunch fresh tarragon; 50g roasted hazelnuts; 40g roasted almonds; 1 roasted red pepper (from jar, or fresh charred); 1 tsp smoked paprika; ½ tsp red pepper flakes; 1 tbsp sherry vinegar; 200ml vegetable stock; 6 large spring onions (or calcots), trimmed; Maldon salt; cracked black pepper; pinch of saffron threads; 2 tbsp mayonnaise (or Greek yogurt) for aioli; 1 garlic clove, minced for aioli

An entire branzino—stuffed with herbs, citrus, and roasted garlic—roasted until its skin shatters and flesh becomes opaque and yielding. Served alongside a deeply roasted romesco negro (darkened by extended toasting) that carries smoke and mineral depth, alongside charred calcots (or spring onions) collapsed and sweet from high heat. A centerpiece-worthy dish that demonstrates mastery of both fish and sauce.

958calper serving 76gprotein 32gcarbs 62gfat 20min prep 35min 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