Dinner

Pan-Seared Branzino en Papillote with Green Chermoula, Charred Tomato & Saffron Couscous

Name: Pan-Seared Branzino en Papillote with Green Chermoula, Charred Tomato & Saffron Couscous
Prep time: 22 min
Cook time: 28 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 whole branzino or sea bass (400–450g each), gutted & scaled; 60ml olive oil; 1 bunch fresh cilantro (about 40g); 1 small bunch fresh parsley (about 30g); 4 cloves garlic; 1 preserved lemon, rind only; 2 tbsp lemon juice; 1 tsp ground cumin; ¼ tsp cayenne pepper; salt & pepper; 200g couscous; 300ml vegetable stock; 1 pinch saffron threads, bloomed in 2 tbsp warm water; 2 tbsp butter; 3 medium tomatoes, halved lengthwise; 1 tbsp olive oil (extra for tomatoes); 1 tsp coriander seeds, lightly crushed; fleur de sel for finishing

A whole branzino (or sea bass) enclosed in parchment with vibrant green chermoula (cilantro, parsley, lemon, garlic), roasted until the flesh is silky and delicate. Served atop golden saffron-kissed couscous with a side of caramelized charred tomatoes, the parchment opened at table for dramatic effect.

1240calper serving 87gprotein 92gcarbs 57gfat 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