Dinner

Pan-Roasted Branzino en Papillote with Fennel, Orange & Saffron

Name: Pan-Roasted Branzino en Papillote with Fennel, Orange & Saffron
Prep time: 16 min
Cook time: 22 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 whole branzino (about 350g each), gutted, scaled, gills removed; 1 large fennel bulb, shaved thin on a mandoline; 1 orange, thinly sliced into rounds (with pith); ¼ teaspoon saffron threads; 100ml dry white wine (Vermentino or Sauvignon Blanc); 1 small shallot, thinly sliced; 8 small fingerling potatoes, halved lengthwise; 4 oz baby spinach or sorrel; 2 bay leaves; 2 sprigs fresh thyme; 2 sprigs fennel fronds (or dill); zest of 1 orange; fine sea salt, cracked black pepper; 2 tablespoons extra-virgin olive oil; 1 lemon, halved

A whole branzino, gutted and scaled, rests on a bed of shaved fennel, orange slices and saffron-steeped aromatics, then wrapped in parchment and baked until the flesh flakes silently from the bones. When the packet opens, an intoxicating steam of orange blossom, anise and sea salt fills the air—the essence of a Mediterranean summer.

1140calper serving 81gprotein 147gcarbs 24gfat 16min 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