Dinner

Pan-Seared Branzino en Papillote with Charred Poblano, Charred Garlic & Herbed Escabeche

Name: Pan-Seared Branzino en Papillote with Charred Poblano, Charred Garlic & Herbed Escabeche
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 whole branzino (12 oz each), gutted, scaled, gills removed; 2 poblano peppers; 1 head garlic, cloves separated & smashed; 1 cup green Castelvetrano olives; ¼ cup Spanish sherry vinegar; ¼ cup white wine; 1 tbsp honey; 4 saffron threads; 2 dried guajillo chiles, sliced thin; 1 bay leaf, 1 thyme sprig, 1 oregano sprig (fresh); 2 tbsp extra-virgin olive oil; 2 tbsp corn oil (for searing); ¼ cup roasted pepitas; 2 tbsp capers, rinsed; Zest of 1 lime; Salt, white pepper, fleur de sel

A whole small branzino, gutted and scaled, steams in a sealed parchment packet with charred poblano strips, burnt garlic cloves, olives, and a delicate escabeche—a tart, spiced vinegar sauce with saffron threads and fresh herbs. The fish emerges steamed but finished with a quick pan sear for textural contrast, then plated tableside with the fragrant parchment steam released at the table for theater and aroma.

891calper serving 68gprotein 31gcarbs 54gfat 30min prep 35min 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