Dinner

Pan-Seared Branzino with Charmoula, Green Olives & Crispy Fennel Confit

Name: Pan-Seared Branzino with Charmoula, Green Olives & Crispy Fennel Confit
Prep time: 14 min
Cook time: 31 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 whole branzino (12 oz each), gutted, butterflied; 2 tbsp olive oil for cooking, divided; Sea salt and cracked pepper; 1 large fennel bulb (6 oz), very thinly sliced lengthwise; ½ tsp fennel seed; ⅔ cup fresh cilantro leaves; ⅓ cup fresh flat-leaf parsley; 2 cloves garlic; 2 tbsp olive oil (for charmoula); 1 tbsp lemon juice; ½ tsp cumin; ¼ tsp cayenne; ½ cup cracked green olives, pitted; Lemon wedges for serving

Whole branzino (or sea bass), gutted and butterflied, gets a high-heat sear until the skin crackles and flesh is just cooked through. It's topped with vibrant charmoula (cilantro-parsley-garlic-spice emulsion), scattered with cracked green olives, and finished with slowly-caramelized fennel strips that have been cooked until they're almost jammy. A single plated fish with three flavor layers and serious restaurant-quality technique.

668calper serving 63gprotein 10gcarbs 42gfat 14min prep 31min 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