Dinner

Pan-Seared Whole Red Snapper en Papillote with Pomegranate Molasses Glaze, Charred Citrus & Green Olive Tapenade

Name: Pan-Seared Whole Red Snapper en Papillote with Pomegranate Molasses Glaze, Charred Citrus & Green Olive Tapenade
Prep time: 22 min
Cook time: 38 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 whole red snapper (600–700g each), cleaned and gutted; Salt and white pepper to taste; 2 lemons, thinly sliced; 100g green olives (pitted Castelvetrano preferred), roughly chopped; 30g fresh parsley, finely chopped; 15g fresh mint, finely chopped; 2 cloves garlic, minced; 1 tbsp capers, rinsed and chopped; 3 tbsp extra-virgin olive oil; 1 tbsp pomegranate molasses; ½ tsp Aleppo pepper; 2 tbsp pomegranate molasses (for glaze); 1 tbsp honey; 1 tbsp clarified butter; ½ tsp sumac; 2 tbsp pomegranate arils; Micro herbs for garnish

A whole red snapper, butterflied and stuffed with a vibrant green olive-pomegranate tapenade and charred lemon slices, sealed in parchment and steamed until the flesh becomes impossibly tender, then briefly pan-seared skin-side down to crisp and burnish before unwrapping tableside, finished with a glaze of pomegranate molasses and honey that catches the light.

1077calper serving 126gprotein 40gcarbs 45gfat 22min prep 38min 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