⏰ Service 33 — Pan-Roasted Whole Branzino + Tiramisu
← Block 27–28: Italian Overview
Skill: Herbed whole fish for the table; tiramisu assembly and setting time
Read first: Pan-Roasted Whole Branzino | Tiramisu — RecipeTin Eats
SE reference: Best Tiramisu — SE
Make the tiramisu in the morning — it needs at least 4 hours refrigeration before serving.
What you're learning: Branzino is a mild Mediterranean sea bass ideal for the pan-roast technique (high heat, fat side/skin side down, briefly into oven). The tiramisu lesson is about layering, coffee saturation of ladyfingers (brief dip, not soak), and allowing the mascarpone cream to set — no gelatin, just structure from time and egg.
Full Meal: - Pan-Roasted Whole Branzino with herbs and lemon - Tricolore Salad — arugula, radicchio, and shaved Parmesan with lemon and olive oil - Tiramisu for dessert
🎥 Compare Notes: How to Grill and Eat a Whole Fish (Branzino) — Helen Rennie — Helen covers whole-fish technique from scoring through plating; compare your approach to doneness, skin crispness, and fish breakdown at the table.