Dinner

Whole Roasted Branzino en Papillote with Za'atar, Green Olives & Charred Lemon

Name: Whole Roasted Branzino en Papillote with Za'atar, Green Olives & Charred Lemon
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: 2 whole branzino (8 oz each), cleaned and gutted, heads on; 4 tbsp extra-virgin olive oil, divided; 3 tbsp za'atar spice blend; 1 tsp sumac; ½ cup Castelvetrano olives, pitted; 2 lemons, halved; 1 medium zucchini, sliced thin on a mandoline; 8–10 fresh mint leaves; 6–8 fresh dill fronds; sea salt, black pepper; 2 cloves garlic, minced; 2 cups pearl couscous; 3½ cups vegetable or fish stock, warm; 2 tbsp butter; juice of ½ lemon; small handful flat-leaf parsley, chopped

A whole branzino wrapped in parchment with za'atar spice blend, Castelvetrano olives, and charred lemon halves steams in its own aromatic juices. When you tear open the papillote at the table, warm herbaceous steam releases—the fish is buttery, flaky, and infused with every spice and citrus note.

1405cal per serving 74gprotein 155gcarbs 55gfat 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