Dinner
Whole Roasted Branzino en Papillote with Saffron, Charred Fennel & Burnt Lemon Emulsion
A whole fish steams en papillote in a saffron-perfumed parchment cocoon with fennel, then is presented tableside. The burnt lemon beurre blanc—made from deeply caramelized lemon butter—adds sophisticated acidity & richness. Pure technique, pure elegance.
1430cal per serving
161gprotein
14gcarbs
76gfat
15min prep 22min 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
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