Dinner

Whole Roasted Branzino en Papillote with Gochugang-Miso Glaze, Charred Broccolini & Black Garlic Beurre Noir

Name: Whole Roasted Branzino en Papillote with Gochugang-Miso Glaze, Charred Broccolini & Black Garlic Beurre Noir
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 2 servings
Ingredients: 2 whole branzino (1.25 lbs each), cleaned and gutted by fishmonger; Sea salt and white pepper; 2 tbsp gochugang (Korean red chile paste); 1 tbsp miso paste (shiro or akamiso); 1 tbsp honey; 2 tsp soy sauce; 1 tsp rice vinegar; 1 clove black garlic, minced; 1 tsp ginger, minced; 1 tbsp water; 12 oz fresh broccolini, trimmed into 3-inch florets; 2 tbsp sesame oil, divided; ¼ tsp fleur de sel; 2-inch piece fresh lemongrass, bruised; 4 slices fresh ginger; 2 tbsp unsalted butter; 2 cloves black garlic, thinly sliced (for beurre noir); 1 tsp Sichuan peppercorns, toasted and cracked; 2 tbsp neutral oil; Toasted white sesame seeds for garnish; Fresh cilantro sprigs for garnish; Thinly sliced scallions for garnish

A beautiful whole branzino, stuffed with aromatics, is encased in parchment with a spicy gochugang-miso glaze and charred broccolini, then roasted until the parchment puffs and the flesh turns tender and buttery. Finished with black garlic beurre noir for depth and heat.

1085calper serving 110gprotein 34gcarbs 55gfat 20min prep 28min 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