Dinner
Pan-Seared Branzino with Charred Endive & Anchovy Beurre Noisette
A showstopping centrepiece for Christmas Eve: a whole branzino (sea bass) seared until skin shatters, served alongside charred Belgian endive and a silken anchovy-spiked beurre noisette. Light, theatrical, utterly refined—a departure from tradition that celebrates seafood and technique instead.
519calper serving
60gprotein
2gcarbs
29gfat
15min prep 28min 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
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