Dinner

Whole Branzino en Papillote with Charred Spring Vegetables, Green Olive Beurre Blanc & Crispy Sage

Name: Whole Branzino en Papillote with Charred Spring Vegetables, Green Olive Beurre Blanc & Crispy Sage
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 whole branzino (14–16 oz each), gutted & scaled; 4 oz baby spring vegetables (young leeks, radishes, turnips, pea shoots), thinly sliced; 2 tbsp unsalted butter for the packets; 6 tbsp unsalted butter, divided; ¼ cup green olives, pitted & chopped; 1 shallot, minced; 2 tbsp dry white wine; 1 tbsp tarragon vinegar or white wine vinegar; Fleur de sel & white pepper; Fresh tarragon & dill fronds; 1 lemon, thinly sliced; 4 fresh sage leaves; 2 tbsp olive oil; Zest of 1 lemon

A whole branzino, gutted and scored, is enclosed with thinly sliced spring vegetables—baby leeks, radishes, young turnips—and fresh herbs in a parchment packet that puffs with fragrant steam at the table. The fish emerges impossibly delicate and moist, finished with a silky green olive beurre blanc and sage that's been crisped until it shatters across the plate.

990cal per serving 73gprotein 11gcarbs 72gfat 20min prep 25min 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