Dinner

Whole Branzino en Papillote with Charred Lemon, Fennel & Saffron Emulsion

Name: Whole Branzino en Papillote with Charred Lemon, Fennel & Saffron Emulsion
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 whole branzino (sea bass), 1 lb each, gutted and scaled, gills removed; 2 lemons, sliced into ¼-inch rounds; 1 large fennel bulb, fronds separated, bulb thinly sliced; 8 fresh tarragon sprigs; 4 tbsp extra virgin olive oil; ½ cup dry white wine; ¼ cup fish or vegetable stock; Pinch of saffron threads (about 15 threads); 4 tbsp unsalted butter; 1 shallot, minced; 1 tbsp fresh lemon juice; ½ tsp Dijon mustard; Sea salt and white pepper; Fleur de sel for finishing; 1 tsp champagne vinegar; Microgreens for garnish; 2 tbsp fennel pollen (optional, for garnish)

An impeccable whole branzino (sea bass) is wrapped with charred lemon slices, fronds of fresh fennel, and tarragon inside parchment paper, then steamed until the flesh becomes impossibly tender and infused with aromatics. It emerges from its parchment cocoon at the table, then is plated alongside a silky saffron-infused beurre blanc that captures the essence of the steaming liquid, creating an undeniably elegant, restaurant-caliber presentation.

520cal per serving 48gprotein 12gcarbs 29gfat 20min prep 30min 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