Dinner

Whole Branzino en Papillote with Charred Fennel, Saffron Jus & Crispy Sage Brown Butter

Name: Whole Branzino en Papillote with Charred Fennel, Saffron Jus & Crispy Sage Brown Butter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 whole branzino (about 12 oz each), gutted and scaled, gills and fins trimmed; 2 fennel bulbs, halved lengthwise then cut into ¼-inch planks; 1 preserved lemon, thinly sliced; 4 sprigs fresh thyme; 3 bay leaves; 2 tbsp extra-virgin olive oil; fleur de sel and white pepper; 4 tbsp unsalted butter; 12 fresh sage leaves; ¾ cup fish stock or seafood stock; pinch of saffron threads (about 20 threads); 1 tbsp dry white wine; ½ tsp white wine vinegar; 1 tbsp crème fraîche (optional, for silkiness); edible flowers for garnish (optional: fennel flowers, chervil)

A whole branzino with scales intact, gutted and seasoned, is sealed in parchment with charred fennel, preserved lemon, and fresh thyme. The steam-roasting keeps the flesh impossibly moist while allowing aromatics to perfume every fiber. A silken saffron jus and crispy sage-infused brown butter drizzled over tableside transforms it into a showstopper. Restaurant-quality technique, home-kitchen execution.

766calper serving 66gprotein 19gcarbs 47gfat 20min prep 35min 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