Dinner
Pan-Seared Sea Bass en Papillote with Saffron, Charred Fennel & Green Olives
Two fillets of sea bass cook en papillote—sealed in parchment with a delicate saffron-infused broth, green olives, and charred fennel wedges. The paper opens at the table to release aromatic steam. Intermediate technique that looks more complex than it is.
649cal per serving
35gprotein
23gcarbs
46gfat
18min 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
Members
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
- Air Fryer Chicken Breast Recipe 20 min
- Dal Recipe 40 min
- Tandoori Chicken Recipe 50 min
- Sheet Pan Chicken and Vegetables Recipe 55 min
- Sheet Pan Salmon Recipe 22 min
- Chicken Shawarma Recipe 45 min
- Grain Bowl Recipe 55 min
- Chimichurri Recipe 10 min
More recipes using lemon
Cook these next
They reuse what this recipe already has you buying.
Herb-Roasted Whole Branzino en Papillote with Charred Fennel, Black Olive Tapenade & Saffron Beurre Blanc
Dinner · 1086 cal
Whole Roasted Robalo en Papillote with Saffron, Fennel & Charred Lemon; Herbed Couscous & Roasted Beets
Dinner · 1260 cal
Whole Branzino en Papillote with Porcini Duxelles, Charred Leeks & Saffron Beurre Blanc
Dinner · 1494 cal
Whole Roasted Branzino en Papillote with Saffron, Charred Fennel & Burnt Lemon Emulsion
Dinner · 1430 cal
Whole Roasted Branzino en Papillote with Charred Fennel, Black Olive Tapenade & Saffron Emulsion
Dinner · 600 cal
Pan-Seared Halibut en Papillote with Roasted Fennel, Golden Raisin Gastrique & Saffron Emulsion
Lunch · 1090 cal
