Dinner

Whole Roasted Branzino en Papillote with Fennel, Orange & Black Olive

Name: Whole Roasted Branzino en Papillote with Fennel, Orange & Black Olive
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 whole branzino (1.2 lb/550g each), cleaned and gutted; 1 large fennel bulb, thinly sliced on a mandoline; 2 oranges; ½ cup Castelvetrano olives, pitted and halved; 2 sprigs fresh fennel fronds (or dill); 2 sprigs fresh thyme; 2 tablespoons extra-virgin olive oil; 1 lemon, halved; Fleur de sel; Cracked black pepper; 2 tablespoons dry white wine (optional)

A pristine whole branzino is wrapped in parchment paper with ribboned fennel, orange supremes, Castelvetrano olives, and fresh fennel fronds, then roasted until the fish is tender and the parchment dramatically billows with fragrant steam when opened. The paper itself becomes edible, delicate and flavorful from the aromatic cooking, and the fish flakes cleanly away from the bone.

1173cal per serving 163gprotein 31gcarbs 41gfat 15min prep 20min 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