Dinner

Whole Roasted Branzino en Papillote with Ras el Hanout, Charred Lemon & Herbed Couscous

Name: Whole Roasted Branzino en Papillote with Ras el Hanout, Charred Lemon & Herbed Couscous
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 whole branzino (10–12 oz each), scaled and gutted, patted dry; 3 tbsp ras el hanout spice blend; 4 tbsp unsalted butter, divided; 2 lemons, halved; 8 oz mixed baby root vegetables (baby carrots, small beets, baby turnips), halved lengthwise; 3 cloves garlic, thinly sliced; 2 tbsp olive oil; Fine sea salt & cracked pepper; For couscous: 1 cup couscous, 1½ cups vegetable stock, 2 tbsp unsalted butter, ½ cup mixed fresh herbs (cilantro, mint, dill, parsley), finely chopped, zest of 1 lemon, fine sea salt; For emulsion: ¼ cup green olives, pitted, 2 tbsp capers, drained, 3 tbsp olive oil, 1 clove garlic, minced, 1 tbsp fresh lemon juice, pinch of red pepper flakes

A whole butter-basted branzino roasted inside a parchment packet with a generous ras el hanout spice crust, surrounded by baby root vegetables and charred lemon halves that release their acidic oils into the steaming interior. The couscous underneath is finished with herbs and fleur de sel, creating a sophisticated, aromatic one-plate experience that opens tableside.

745calper serving 54gprotein 37gcarbs 45gfat 25min prep 35min 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