Dinner

Whole Roasted Branzino with Charred Lemon-Coriander Emulsion, Crushed Urfa Chili & Saffron Basmati

Name: Whole Roasted Branzino with Charred Lemon-Coriander Emulsion, Crushed Urfa Chili & Saffron Basmati
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2 servings
Ingredients: 1 whole branzino (1.5–2 lbs), gutted, scaled, patted dry; 3 tablespoons extra-virgin olive oil; Sea salt and black pepper; 1 lemon, halved; 4 sprigs fresh thyme; 2 bay leaves; 3 lemons, halved (for charring); 1/2 cup whole milk; 1/2 cup heavy cream; 4 oz cold butter, cubed; 1 tablespoon coriander seeds, toasted & ground; 1/2 teaspoon Urfa chili flakes (or Aleppo pepper); 2 tablespoons fresh coriander leaves, chopped; Salt and white pepper to taste; 1 cup basmati rice; 1.5 cups vegetable or fish stock; 4 saffron threads; 2 tablespoons butter; 1/4 teaspoon sea salt; 1/4 cup toasted pine nuts; 2 tablespoons toasted pistachios, chopped; 2 tablespoons fresh parsley, chopped

A pristine whole branzino, gutted and scored, roasted until the skin crackles and flesh remains tender, served with a silken lemon-coriander beurre blanc infused with Urfa chili's smoky sweetness and a saffron-perfumed basmati studded with toasted pine nuts and pistachios. The complete fish presents drama; the technique demands precision; the result is restaurant-caliber excellence.

892calper serving 52gprotein 67gcarbs 48gfat 20min prep 60min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this