Lunch

Pan-Seared Branzino with Charred Fennel, Saffron Beurre Blanc & Toasted Almond Salad

Name: Pan-Seared Branzino with Charred Fennel, Saffron Beurre Blanc & Toasted Almond Salad
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 2 whole branzino (10–12 oz each), cleaned and gutted; 1 medium fennel bulb, quartered lengthwise with frond reserved; Sea salt and cracked pepper; 3 tablespoons olive oil, divided; ¼ teaspoon saffron threads; 3 tablespoons dry white wine; 3 tablespoons cold unsalted butter, cubed; ½ teaspoon fresh lemon juice; 2 cups bitter greens (radicchio, frisée, or endive), torn; ¼ cup sliced almonds, toasted; 1 shallot, minced; 1 tablespoon sherry vinegar; Fleur de sel and fennel pollen (if available)

A whole side of branzino, seared skin-side down until crackling and golden, paired with charred fennel wedges and a silky saffron beurre blanc. A tangle of toasted almond and bitter greens adds crunch and lift.

520cal per serving 42gprotein 12gcarbs 35gfat 15min prep 28min 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