Dinner
Pan-Seared Branzino en Papillote with Saffron Emulsion, Roasted Beets & Charred Baby Fennel
Whole branzino—filleted tableside to reveal pristine white flesh—has been gently steamed in parchment with roasted baby beets cut into perfect wedges, charred fennel fronds, and a few threads of saffron that perfume the entire packet. The saffron emulsion is silken and pale gold, tasting of the sea and spice. When the parchment is cut open at table, an aromatic steam rises carrying the scent of fennel and the Mediterranean.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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