Lubina a la plancha

• 1 Branzino fillet
• 2 t bsp of herb labne yogurt (dill, chives, parsley, lemon juice, olive oil, salt)
• 3⁄4 of a portion of Espinacas a la Catalana

• Put salt on the Branzino fillet and olive oil.
• Grill on the skin side and cook about 90% this side. crispy and caramelized skin.
• Turn and cook for 10 seconds on the meat side.
• Make a side of espinacas a la catalana
• Plate as pictured making sure the spinach and labne don’t touch each other.

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