Dinner

Lubina a la Sal with Charred Romanesco & Saffron Aioli

Name: Lubina a la Sal with Charred Romanesco & Saffron Aioli
Prep time: 18 min
Cook time: 30 min
Total time: 48 min
Yield: 2 servings
Ingredients: 1 whole sea bass (1.5 lbs), gutted and scaled; 3 cups fleur de sel (or kosher salt); 1 egg white, beaten; 2 tbsp water; 3 sprigs fresh thyme; 2 bay leaves; 1 medium head romanesco (or Broccolini), cut into florets; 4 tbsp extra-virgin olive oil, divided; 3 tbsp unsalted butter; 3 garlic cloves, minced; 1 large egg yolk; ¼ tsp saffron threads, steeped in 1 tbsp hot water for 5 minutes; 1 tbsp aged sherry vinegar; Sea salt and cracked pepper; Lemon wedges to serve

A whole sea bass (1.5 lbs) encased in a glittering salt crust emerges perfectly steamed and delicate. Served alongside charred romanesco (cauliflower's nutty cousin), its florets caramelized until crispy-edged and sweet, with a silky saffron aioli tying everything together in Spanish coastal elegance.

776calper serving 64gprotein 3gcarbs 56gfat 18min prep 30min 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