Dinner

Whole Branzino en Papillote with Berbere, Tomato & Injera Croutons

Name: Whole Branzino en Papillote with Berbere, Tomato & Injera Croutons
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: 2 whole branzino (12 oz each, cleaned and gutted); 3 medium tomatoes, quartered; 1 large yellow onion, sliced into rings; 3 tbsp niter kibbeh; 2 tbsp berbere spice blend; 2 tbsp fresh lemon juice; 3 cloves garlic, thinly sliced; 1 tbsp honey; 2 injera sheets, torn into ½-inch pieces; ¼ cup fresh cilantro, chopped; ¼ cup fresh mint, chopped; 2 tsp sea salt; 1 tsp cracked black pepper; 2 bay leaves

A whole branzino, gutted and scored, rests on a bed of roasted tomatoes and onions seasoned with warm berbere spices—all sealed in parchment and steamed until the fish is perfectly tender and infused with aromatic spice. The parchment is torn open at the table, releasing a cloud of steam and the perfume of toasted coriander and fenugreek. Shattered crispy injera croutons crown the fish, providing textural contrast.

1005cal per serving 163gprotein 29gcarbs 22gfat 15min 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