Dinner

Whole Branzino en Papillote with Saffron, Preserved Lemon & Charred Fennel Beurre Blanc

Name: Whole Branzino en Papillote with Saffron, Preserved Lemon & Charred Fennel Beurre Blanc
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 whole branzino (about 12–14 oz each), gutted and scaled; ¼ teaspoon saffron threads; 2 tablespoons hot water (for saffron bloom); ½ cup dry white wine (Vermentino or Pinot Grigio); 2 preserved lemons, thinly sliced (pith removed if very salty); 4 fresh thyme sprigs; 2 bay leaves; ½ bulb fennel, very thinly shaved with a mandoline; Fleur de sel and white pepper; 4 tablespoons cold unsalted butter (divided); 1 tablespoon shallot, minced; 1 tablespoon fresh lemon juice; ½ cup whole milk or heavy cream; 1 tablespoon extra-virgin olive oil (for fennel); Microgreens or fresh chervil, for garnish

A whole branzino (bass), gutted and scored, sealed in parchment with saffron threads, preserved lemon, and aromatic herbs. As it steams, the fish stays impossibly moist while the flavors infuse. At table, the parchment is torn open to release an aromatic cloud, and the fish is plated with its poaching liquid and a creamy charred fennel beurre blanc. This is the showstopper—elegant, technically sound, and profoundly delicious.

876calper serving 64gprotein 11gcarbs 59gfat 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