Dinner

Whole Branzino en Papillote with Charred Scallion–Cilantro Mojo & Roasted Fingerling Potatoes

Name: Whole Branzino en Papillote with Charred Scallion–Cilantro Mojo & Roasted Fingerling Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole branzino, 400–450g each, cleaned and gutted (ask fishmonger); 1 lemon, thinly sliced; 4 sprigs fresh thyme; sea salt, cracked pepper; 300g fingerling potatoes, halved lengthwise; 2 tbsp unsalted butter; fleur de sel; 3 scallions (white and light green parts), roughly chopped; 1 red Thai chili, roughly chopped; 60ml best olive oil; 1 cup fresh cilantro leaves (loosely packed); juice of 1 lime; 1 clove garlic, minced; 60ml neutral oil for charring scallions

A whole branzino—seasoned simply, packed with herbs and thin lemon slices—steamed in a parchment packet until the flesh is impossibly tender and scents the kitchen. Unwrapped tableside, it's dressed with a vivid charred-scallion and cilantro mojo that sizzles against the hot fish, resting on a bed of roasted fingerling potatoes crisped in salted butter. Autumn's most dramatic yet approachable main.

1368cal per serving 164gprotein 36gcarbs 60gfat 15min prep 25min 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