Dinner
Whole Branzino en Papillote with Charred Shishito, Yuzu Kosho & Fragrant Oil
An elegant, restaurant-technique dinner: a whole branzino (sea bass) wrapped in parchment with fresh shishito peppers, a dollop of yuzu kosho (fermented yuzu–chili paste), thinly shaved kombu, fresh shiso, and a drizzle of clarified herb oil. The packet is baked until parchment puffs and steams the fish to silken perfection, then opened tableside to release aromatic steam and the fragrant broth that collects beneath the fish.
✓ 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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