Lunch
Seared White Sea Bass with Charred Tomatillo Beurre Blanc & Grilled Radicchio
A pristine white sea bass fillet gets a perfect skin-side sear until golden and crisp, then finished in the oven. The beurre blanc—made from charred tomatillo purée and brown butter—is both bright and rich. Grilled radicchio wedges add a sophisticated bitter edge.
637cal per serving
34gprotein
14gcarbs
49gfat
10min prep 18min 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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