Lunch

Whole Roasted Branzino en Papillote with Ras el Hanout, Charred Root Vegetables & Saffron Emulsion

Name: Whole Roasted Branzino en Papillote with Ras el Hanout, Charred Root Vegetables & Saffron Emulsion
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 whole branzino (400g each), cleaned and gutted; 2 tbsp ras el hanout spice blend; 150 g mixed root vegetables (carrots, parsnips, beets); 2 medium shallots, sliced thin; 40 g green Castelvetrano olives, pitted; 6 cloves garlic, sliced thin; 80 ml dry white wine; 2 lemons, sliced thin; 100 g butter, cold cubed; ½ tsp saffron threads; 2 tbsp white miso; 3 tbsp extra virgin olive oil; Sea salt & cracked pepper; 1 orange; 20 g fresh cilantro, chopped; 20 g fresh parsley, chopped

A whole branzino sealed in parchment with ras el hanout spice, roasted root vegetables, green olives, and crispy garlic. Served with a delicate saffron-infused beurre blanc and finishing swirl of burnt orange oil. The parchment opens tableside, releasing fragrant steam.

1198calper serving 79gprotein 49gcarbs 76gfat 20min 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