Dinner
Whole Roasted Robalo en Papillote with Saffron, Fennel & Charred Lemon; Herbed Couscous & Roasted Beets
A showstopper born of simplicity: a whole Portuguese robalo (branzino) wrapped in parchment with bright saffron, licorice-scented fennel, and charred lemon, then steamed until the flesh is impossibly tender and infused with floral, aromatic steam. The parchment is opened theatrically at table, releasing a cloud of herb-perfumed steam. Paired with creamy roasted beets and light, fluffy herbed couscous.
✓ 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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