Lunch
Pan-Seared Branzino en Papillote with Preserved Lemon, Green Olive Tapenade & Charred Fennel
A delicate whole branzino, seasoned simply, is enclosed in parchment paper with thin fennel slices, green olives, and preserved lemon, creating a sealed chamber where aromatics perfume the fish as it steams. Seared skin-side down first for crisping, then finished in the oven. Served with a drizzle of herbaceous green olive oil and toasted harissa-spiced breadcrumbs.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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