Dinner

Herb-Roasted Whole Branzino en Papillote with Charred Fennel, Black Olive Tapenade & Saffron Beurre Blanc

Name: Herb-Roasted Whole Branzino en Papillote with Charred Fennel, Black Olive Tapenade & Saffron Beurre Blanc
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Ingredients: 1 whole branzino (1.5–2 lb), gutted and cleaned (ask fishmonger); 1 fennel bulb, thinly shaved; ½ cup Kalamata olives, pitted; 2 cloves garlic, minced; 2 tbsp capers, rinsed; 3 tbsp olive oil (divided); 1 lemon, halved; 1 orange, halved; 6 thyme sprigs; 6 parsley stems; 4 dill fronds; ½ tsp saffron threads; 2 tbsp dry white wine; 4 oz unsalted cold butter, cubed; 2 tbsp fish stock; 1 tbsp Champagne vinegar; Sea salt, white pepper to taste; Fleur de sel for finishing; Microgreens for garnish

A pristine whole branzino, stuffed with fresh herbs and lemon, roasted sealed in parchment to trap steam and fragrance, then finished with charred fennel, briny black olive tapenade, and a silken saffron-infused beurre blanc. Restaurant-caliber technique executed at home.

1086calper serving 65gprotein 27gcarbs 81gfat 25min prep 45min 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