Dinner

Pan-Seared Striped Bass en Papillote with Charred Fennel, Green Olive Tapenade & Saffron Beurre Blanc

Name: Pan-Seared Striped Bass en Papillote with Charred Fennel, Green Olive Tapenade & Saffron Beurre Blanc
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 2 servings
Ingredients: 2 striped bass fillets (6 oz each), skin-on; 1 medium fennel bulb, sliced ¼-inch thick; sea salt and black pepper; 1 tbsp olive oil; ½ cup pitted green olives; 1 tbsp capers, drained; 1 clove garlic, minced; 2 tbsp fresh parsley; 1 tbsp lemon juice; ½ cup white wine or dry vermouth; pinch of saffron threads (about 8–10); 2 tbsp cold butter, cubed; 1 tbsp shallot, minced; 2 tbsp low-sodium fish or chicken stock; lemon wedges for serving

A whole striped bass fillet sits atop charred fennel and green olive tapenade, wrapped in parchment and steamed in the oven until the flesh is silken. Served with a silky saffron beurre blanc that catches the light like liquid gold. This is restaurant-quality ease.

476calper serving 33gprotein 14gcarbs 28gfat 12min prep 15min 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