Pan-Seared Mediterranean Branzino with Toasted Hazelnut Cauliflower Risotto
A perfectly seared fillet of Branzino with crispy skin, served atop a creamy riced cauliflower "risotto" enriched with mascarpone and aged parmesan. Finished with a vibrant drizzle of lemon-infused olive oil, crispy sage leaves, and toasted hazelnut crumbles for a satisfying crunch without the carbs.
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