Dinner
Whole Branzino en Papillote with Black Garlic, Charred Fennel & Saffron Emulsion
A showstopping, aromatic centerpiece: a whole branzino (2 lbs) cleaned and butterflied (or left whole), steamed in parchment with roasted black garlic cloves, charred fennel batons, thyme sprigs, and a few saffron threads. Upon opening at the table, fragrant steam rises. The fish is moist, delicate, its skin nearly gelatinous. It's finished tableside with a warm saffron-infused butter emulsion whisked with the cooking juices, creating a glossy, luxurious sauce. This is German precision meeting Mediterranean elegance.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Dal Recipe 40 min
- Air Fryer Chicken Breast Recipe 20 min
- Tandoori Chicken Recipe 50 min
- Roasted Vegetables Recipe 45 min
- Vegetable Soup Recipe 55 min
- Buddha Bowl Recipe 55 min
- Lemonade Recipe 15 min
- Garlic Mushrooms Recipe 22 min
More recipes using lemon
Cook these next
They reuse what this recipe already has you buying.
Whole Roasted Branzino en Papillote with Saffron, Charred Fennel & Burnt Lemon Emulsion
Dinner · 1430 cal
Whole Branzino en Papillote with Porcini Duxelles, Charred Leeks & Saffron Beurre Blanc
Dinner · 1494 cal
Whole Branzino en Papillote with Saffron, Green Olive Tapenade & Charred Fennel Velouté
Dinner · 1013 cal
Whole Branzino en Papillote with Saffron, Preserved Lemon & Charred Fennel Beurre Blanc
Dinner · 876 cal
Cá Nướng en Papillote with Saffron, Green Olive & Charred Fennel
Dinner · 1421 cal
Pan-Roasted Duck Breast with Charred Celery Root, Black Olive Tapenade & Saffron Jus
Dinner · 1140 cal
