Dinner

Misir Wot-Crusted Branzino en Papillote with Green Mango, Charred Fennel & Tej-Infused Emulsion

Name: Misir Wot-Crusted Branzino en Papillote with Green Mango, Charred Fennel & Tej-Infused Emulsion
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 2 servings
Ingredients: 2 whole branzino (12 oz each), cleaned and gutted; Sea salt & cracked black pepper; ½ cup red lentils, rinsed; 2 tablespoons butter; 1 small onion, minced; 2 cloves garlic, minced; 1½ teaspoons berbere spice blend; ½ teaspoon ground ginger; ¼ teaspoon cayenne; ¼ cup vegetable stock; 1 tablespoon tomato paste; 1 teaspoon honey; 2 tablespoons neutral oil; 1 firm green mango, peeled & diced small; 1 medium fennel bulb, cut into 6 wedges; 1 tablespoon neutral oil (for fennel); Sea salt & pepper; ¼ teaspoon black peppercorns, crushed; 4 tablespoons honey; ¼ cup dry white wine or tej (if available); 2 tablespoons butter (for emulsion); ½ teaspoon berbere spice blend; Juice of ½ lemon; Fresh cilantro & edible flowers, for garnish

A showstopping center: a whole branzino fish, its exterior encrusted with a fragrant misir wot (spiced red lentil) paste that crisps during cooking, enclosed in parchment and steamed-roasted with bright-tart green mango dice, charred fennel wedges, and aromatic peppercorns. As the parchment inflates with fragrant steam and is torn open tableside, a silky tej-spiced emulsion (honey and spiced wine) is drizzled around to complete this refined, deeply aromatic dish.

1116cal per serving 76gprotein 98gcarbs 46gfat 35min prep 40min 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