Dinner

Whole Branzino en Papillote with Burnt Lemon-Coriander Emulsion, Roasted Saffron Cauliflower & Charred Olive Gremolata

Name: Whole Branzino en Papillote with Burnt Lemon-Coriander Emulsion, Roasted Saffron Cauliflower & Charred Olive Gremolata
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 whole branzino (or sea bream, 400g each), gutted and gilled, patted dry; Sea salt & cracked pepper; 2 tbsp extra-virgin olive oil, divided; 1 lemon, thinly sliced; 4 sprigs fresh thyme; For roasted saffron cauliflower:; 350g cauliflower florets; 3 tbsp extra-virgin olive oil; Pinch of saffron threads (about 10–12 threads); 1 tbsp warm water; 2 cloves garlic, minced; ¼ tsp ground cumin; Sea salt & cracked pepper; For burnt lemon-coriander emulsion:; 2 shallots, minced; ¼ cup dry white wine; ¼ cup fish or vegetable broth; 3 tbsp fresh lemon juice; 4 tbsp cold unsalted butter, cubed; ½ tsp coriander seeds, toasted and crushed; 1 lemon, zest only, finely removed; Pinch of sea salt & white pepper; For charred olive gremolata:; 75g Castelvetrano or other green olives, pitted and roughly chopped; 2 tbsp extra-virgin olive oil; ½ cup fresh flat-leaf parsley, finely chopped; 1 lemon, zest only, finely grated; 1 clove garlic, minced; Pinch of sea salt

A pristine whole branzino, its delicate flesh perfumed by parchment steam, rests atop a silken burnt lemon–coriander beurre blanc. Alongside: burnished roasted cauliflower studded with saffron threads, and a sharp gremolata of charred olives, lemon zest, and parsley tying everything together. Restaurant technique, autumn refinement.

600calper serving 38gprotein 52gcarbs 22gfat 25min prep 40min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this