Lunch

Pan-Seared Branzino en Papillote with Charred Romanesco, Green Olive Tapenade & White Wine Velouté

Name: Pan-Seared Branzino en Papillote with Charred Romanesco, Green Olive Tapenade & White Wine Velouté
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 branzino fillets (150g each), skin on, pin bones removed; 1 medium romanesco head, cut into small florets; 2 shallots, thinly sliced; 3 thyme sprigs; 1 bay leaf; 120ml dry white wine (Vinho Verde preferred); 120ml fish stock; 60ml heavy cream; 50g green olive tapenade; 2 tablespoons unsalted butter; 15ml extra-virgin olive oil; 1 lemon, halved; sea salt and cracked white pepper; fleur de sel for finishing; micro shiso or fennel fronds for garnish

A pristine branzino fillet steamed in parchment with ribbons of romanesco, white wine, shallots and thyme, then served in a delicate velouté made from the cooking juices enriched with green olive tapenade and a whisper of crème fraîche. The fish emerges tender and moist, perfumed by the steam, while the sauce coats the plate with sophisticated umami.

505calper serving 30gprotein 12gcarbs 33gfat 20min 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