Lunch

Whole Roasted Branzino en Papillote with Garam Masala, Charred Amchur & Cilantro-Lime Emulsion

Name: Whole Roasted Branzino en Papillote with Garam Masala, Charred Amchur & Cilantro-Lime Emulsion
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 2 servings
Ingredients: 2 whole branzino (350g each), gutted and scaled; 2 tsp garam masala; 2 tsp dried amchur (mango powder); 3 tbsp clarified butter (ghee); 8 fresh curry leaves; 4 dried red chilies, slit lengthwise; 1 tsp cumin seeds; 1 tsp coriander seeds; 2 shallots, thinly sliced; 2 tbsp fresh cilantro leaves; 2 tbsp fresh mint leaves; Juice and zest of 2 limes; ¼ cup crème fraîche; 2 tbsp neutral oil; Fine sea salt & white pepper; 1 Kashmiri chili, charred and crumbled

Whole branzino sealed in parchment with toasted garam masala, charred dried mango powder, and aromatics, creating steam that perfumes the fish. Served with a silken cilantro-lime emulsion that cuts through richness and provides bright finishing acid.

789cal per serving 65gprotein 17gcarbs 51gfat 20min prep 22min 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