Dinner

Whole Branzino en Papillote with Scotch Bonnet, Charred Breadfruit & Black Garlic Emulsion

Name: Whole Branzino en Papillote with Scotch Bonnet, Charred Breadfruit & Black Garlic Emulsion
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 whole branzino (or similar white fish), 1 lb each, cleaned & scaled, head-on; 1 small breadfruit, peeled, cut into ½-inch planks; 4 cloves black garlic, minced; 3 tbsp black garlic paste (fermented); 2 tbsp fish stock or vegetable stock; 2 tbsp unsalted butter; 1 tbsp neutral oil; ½ scotch bonnet pepper, very thinly sliced (optional seeds for more heat); 2 limes, thinly sliced (half) + zest; 1 tbsp fresh cilantro, chopped; 4 sprigs fresh thyme; 2 tbsp coconut milk; 1 tbsp soy sauce (optional, for depth); sea salt & cracked black pepper; fleur de sel for finishing; lime leaves or banana leaf for parchment (optional, for authenticity)

A pristine branzino—scales gleaming, eyes clear—steams in a parchment cocoon with thin-sliced Scotch bonnet, charred breadfruit, and a silken black garlic emulsion that coats the delicate flesh in umami depth. When the parchment opens at table, aromatic steam carries the scent of coral, lime, and fermented garlic. Every element is cooked to precision: the fish is barely opaque, the breadfruit creamy at the center with caramelized edges, the sauce glossy and noir.

1336calper serving 165gprotein 70gcarbs 43gfat 25min prep 45min 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