Dinner

Pan-Seared Red Snapper en Papillote with Chermoula, Charred Fennel & Saffron Emulsion

Name: Pan-Seared Red Snapper en Papillote with Chermoula, Charred Fennel & Saffron Emulsion
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 whole red snapper or sea bream (1.2–1.4 lb each), cleaned and gutted; 1 cup fresh cilantro leaves; ½ cup fresh parsley leaves; ¼ cup fresh mint leaves; 4 garlic cloves; Zest and juice of 2 lemons; 3 tbsp olive oil, divided; 1 tsp ground coriander; ½ tsp ground cumin; ¼ tsp cayenne; Salt and pepper; 2 medium fennel bulbs, halved lengthwise and fronds reserved; 1 tbsp olive oil for fennel; Pinch of smoked paprika; Pinch of saffron threads; ¼ cup dry white wine; 4 tbsp cold unsalted butter, cubed; 2 tbsp chicken or vegetable stock; Fleur de sel for finishing

A whole red snapper is sealed in parchment with vibrant chermoula (fresh herbs, lemon, and spices), then steamed until flesh is delicate and infused with aromatic steam. Charred fennel and a silky saffron emulsion add layers of flavor—one dramatic fillet unfolding at the table.

1483calper serving 189gprotein 25gcarbs 64gfat 18min prep 20min 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