Dinner

Whole Roasted Branzino en Papillote with Fennel Ash, Burnt Lemon Emulsion & Charred Okra

Name: Whole Roasted Branzino en Papillote with Fennel Ash, Burnt Lemon Emulsion & Charred Okra
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 2 servings
Ingredients: 2 whole branzino (12–14 oz each), gutted & scaled, patted dry; 4 tbsp unsalted butter; 2 lemons, thinly sliced; 1 tbsp fennel seeds; ½ tsp sea salt; ¼ tsp white pepper; 2 tbsp dry white wine; 1 tbsp fresh tarragon (or dill); For lemon emulsion: 3 tbsp unsalted butter; 2 tbsp fresh lemon juice; 1 tbsp burnt lemon juice (reduced over high heat until dark amber); 1 tbsp water; pinch of sea salt; 2 tbsp ghee or olive oil; 1 lb okra, trimmed; 1 tbsp fennel seeds (for ash); 1 tsp Kashmiri chili powder; ½ tsp sea salt; Edible flowers (fennel fronds, microgreens) for garnish

A whole branzino is wrapped in parchment with charred lemon slices, toasted fennel, and a touch of butter, then steamed to perfection—flesh stays pristine and silken. A burnt lemon-brown butter emulsion provides luxurious acidity. Charred okra with fennel ash brings textural contrast and earthy sophistication.

965cal per serving 68gprotein 34gcarbs 64gfat 25min prep 50min 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