Dinner

Whole Roasted Branzino en Papillote with Charmoula, Preserved Lemon & Heirloom Carrots

Name: Whole Roasted Branzino en Papillote with Charmoula, Preserved Lemon & Heirloom Carrots
Prep time: 22 min
Cook time: 28 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 whole branzino (12–14 oz each), cleaned, scaled, gutted; ¾ cup fresh cilantro leaves; ½ cup fresh parsley leaves; 3 cloves garlic, minced; 1½ teaspoons ground cumin; ½ teaspoon paprika; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; Sea salt & cracked pepper; 2 preserved lemons, sliced into rings, seeds removed; 1 lb mixed heirloom carrots (purple, gold, orange), cut into batons; 2 tablespoons olive oil (for carrots); 1 teaspoon cumin seeds; 2 sprigs fresh thyme; Fleur de sel for finishing

A whole branzino is wrapped in parchment with a vibrant charmoula paste, rings of preserved lemon, and a medley of roasted heirloom carrots—purple, gold, and orange. As the packet opens at table, aromatic steam escapes, carrying cilantro, cumin, and the deep funk of preserved lemon. The fish's flesh emerges tender, silken, and infused with spice.

709cal per serving 64gprotein 14gcarbs 44gfat 22min prep 28min 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