Dinner

Whole Roasted Branzino en Papillote with Dill Velouté & Charred Fennel

Name: Whole Roasted Branzino en Papillote with Dill Velouté & Charred Fennel
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 whole branzino (sea bream), 500-600g, cleaned & scaled; 2 medium fennel bulbs, trimmed & cut into wedges; 2 lemons, very thinly sliced on mandoline; 60g fresh dill (fronds & stems); 30g fennel fronds, reserved from bulbs; 120ml dry Riesling; 60ml neutral oil; 40g unsalted butter, cold, divided; 2 tbsp heavy cream; 1 tbsp lemon juice; ½ tsp fleur de sel; ¼ tsp white pepper; 1 tsp Maldon sea salt for finishing

A spectacular centerpiece that combines Schwarzwald precision with Mediterranean ingredients: a whole branzino (sea bream) is seasoned inside and out, layered with paper-thin lemon slices, fresh dill, and fennel fronds, then sealed inside a parchment paper envelope with a splash of dry Riesling and a knob of butter. As it steams, the fish poaches in its own juices, emerging impossibly tender and moist. Served alongside a silky dill velouté made from the cooking liquid, and charred fennel wedges caramelized in brown butter. When the parchment is torn open at table, aromatic steam rises in a dramatic moment of theater.

1075calper serving 85gprotein 35gcarbs 64gfat 25min 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