Dinner

Whole Roasted Branzino with Beurre Blanc, Burnt Thyme & Saffron Velouté

Name: Whole Roasted Branzino with Beurre Blanc, Burnt Thyme & Saffron Velouté
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 whole branzino (350–400g each), scaled and gutted; Fine sea salt; Crack black pepper; 1 lemon, halved; 4 sprigs fresh thyme (for stuffing); 2 tablespoons neutral oil; 4 tablespoons unsalted butter, divided; 120ml dry white wine; 1 shallot, minced; 120ml fish stock (homemade or quality bottled); 60ml crème fraîche; Pinch saffron threads (about 0.1g); 1 tablespoon white wine vinegar; 12 fresh sage leaves; Bunch fresh thyme (for burnt oil, about 20 sprigs); 2 tablespoons neutral oil (for burnt thyme oil); Fleur de sel; 1 lemon (for zest)

A showstopping whole branzino—scored, salted, and roasted until the skin crackles like glass and the flesh yields in pearly flakes. Beneath it lies a silken saffron velouté enriched with fish stock and crème fraîche, with burnt thyme oil drizzled across for bitter-perfumed contrast. A classical beurre blanc made with white wine, shallot reduction, and brown butter provides bright acidity and richness. Finished with crispy sage leaves and microplaned lemon zest.

822calper serving 66gprotein 14gcarbs 51gfat 20min prep 50min 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