Crispy Branzino & Cauliflower Recipe
bulgur, kale, lemon and honey beurre blanc sauce, herbs & sesame za’tar spice
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Ingredients
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Main Ingredients
Beurre Blanc Sauce
Method
Preparation of Ingredients
- 1
- 2
Prepare the Cauliflower
Steam cauliflower florets until tender, about 5-7 minutes. Season with salt and pepper, then drizzle with olive oil.
- 3
Prepare the Kale
Sauté kale in a pan with 1 tablespoon of olive oil until wilted, about 3-4 minutes. Season with salt and pepper.
Cooking the Branzino
- 4
Cook the Branzino
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the branzino fillets with salt, pepper, and sesame za'tar spice. Place the fillets skin-side down in the skillet and cook for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until cooked through.
Making the Beurre Blanc Sauce
- 5
Prepare the Beurre Blanc
In a saucepan, combine white wine and minced shallots. Bring to a boil and reduce until only 1-2 tablespoons remain. Lower the heat and whisk in the butter gradually until emulsified. Stir in lemon juice and honey to finish.
Plating the Dish
- 6
Serve
On a plate, place a scoop of bulgur, topped with sautéed kale, crispy branzino, and steamed cauliflower. Drizzle with honey beurre blanc sauce and garnish with herbs if desired.
