Dinner

Whole Roasted Striped Bass en Papillote with Charred Radicchio, Fennel & Brown Butter Sage Jus

Name: Whole Roasted Striped Bass en Papillote with Charred Radicchio, Fennel & Brown Butter Sage Jus
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Ingredients: 1 whole striped bass (2.5–3 lb), gutted and scaled; 1 medium radicchio, quartered lengthwise; 1 fennel bulb, cut into 1/4-inch slivers; 6 tbsp unsalted butter, divided; 8 fresh sage leaves; 2 cloves garlic, thinly sliced; 1 lemon, thinly sliced; fleur de sel; cracked black pepper; 1 tbsp white wine or dry vermouth (optional)

A whole striped bass wrapped in parchment with halved radicchio and fennel slivers, roasted until the paper puffs and steam infuses the delicate flesh. Upon opening at table, the aroma of sage-butter steam envelops you. The fish emerges ivory and moist, the radicchio caramelized and bitter-sweet, the fennel melted and tender. The pan juices become a silken brown butter sage sauce with just-charred fennel notes.

918cal per serving 103gprotein 15gcarbs 48gfat 12min prep 22min 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