Dinner

Whole Roasted Branzino en Papillote with Fennel, Green Olive & Saffron Beurre Blanc

Name: Whole Roasted Branzino en Papillote with Fennel, Green Olive & Saffron Beurre Blanc
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 2 servings
Ingredients: 2 whole branzino (about 14 oz each), gutted and scaled, gills removed; 2 fennel bulbs, halved lengthwise and sliced thin; ½ cup Castelvetrano green olives, pitted and halved; 4 cloves garlic, thinly sliced; 1 cup dry white wine (Sauvignon Blanc or Vermentino); 4 tbsp unsalted butter, divided; Pinch of saffron threads (about 12 threads); 2 tbsp fresh lemon juice; Sea salt and white pepper; 4 tbsp neutral oil; 2 tbsp unsalted butter for saffron beurre blanc; ¼ cup high-quality fish stock or clam broth; 1 preserved lemon, thinly sliced, for garnish and oil; 2 tbsp neutral oil mixed with preserved lemon zest; Fresh chervil and fennel fronds for garnish

A whole branzino steamed in parchment with fennel, green olives, and white wine, then finished under high heat to crisp the skin. The parchment packet is opened tableside to release an intoxicating steam of saffron-infused wine and fish. Plated over silken saffron beurre blanc with charred fennel fronds and bright preserved lemon oil.

1178calper serving 75gprotein 25gcarbs 78gfat 30min prep 55min 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