Dinner

Whole Roasted Branzino en Papillote with Za'atar, Green Olives & Charred Fennel

Name: Whole Roasted Branzino en Papillote with Za'atar, Green Olives & Charred Fennel
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 whole branzino (each 12 ounces, gutted & scaled); Fleur de sel & cracked black pepper; 2 tablespoons za'atar spice blend; ½ cup pitted green Castelvetrano olives; 2 medium fennel bulbs (300g), thinly sliced on mandoline; 2 lemons (halved, plus 2 slices reserved for garnish); 8 sprigs fresh tarragon; 4 sprigs fresh dill; 3 tablespoons extra-virgin olive oil; 1 cup pearl couscous; 1½ cups chicken or vegetable stock; ¼ teaspoon saffron threads; 2 tablespoons unsalted butter; 3 tablespoons crème fraîche; 1 clove garlic, minced; Zest of 1 lemon; Sea salt to taste

A fish cooked in its own aromatic steam: whole branzino infused with za'atar spice, green olives, and thin fennel slices, sealed in parchment and roasted until the flesh turns pearly and flakes away from delicate bones. The packet is opened tableside, releasing fragrant steam and the essence of the eastern Mediterranean.

738calper serving 52gprotein 58gcarbs 28gfat 25min prep 35min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this