Dinner

Whole Roasted Branzino en Papillote with Saffron, Charred Fennel & Herbed Beurre Blanc

Name: Whole Roasted Branzino en Papillote with Saffron, Charred Fennel & Herbed Beurre Blanc
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 whole branzino (12–14 oz each), gutted and scaled; 1 fennel bulb, very thinly sliced on mandoline; 6 saffron threads; 2 sprigs fresh thyme; 2 bay leaves; 1 whole dried red chili; 4 tablespoons unsalted butter, cold, cubed; 1 egg yolk; 1 tablespoon white wine vinegar; 2 tablespoons dry white wine; ½ cup cold unsalted butter for beurre blanc, cubed; 2 tablespoons mixed fresh herbs (dill, tarragon, parsley, chives), chopped; Fine sea salt; Cracked white pepper; Fleur de sel and microgreens for finishing

A pristine whole branzino is wrapped in parchment with thinly shaved fennel bulb charred until caramelized, saffron threads, thyme, and bay. The papillote is roasted until the parchment puffs and the fish cooks gently in its own steam. Served tableside with a made-to-order herbed beurre blanc—emulsified with whisked egg yolk and whole herbs—and a scatter of microgreens. A show-stopping, technically accomplished centrepiece.

1023calper serving 64gprotein 11gcarbs 79gfat 20min prep 30min 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