Dinner
Whole Branzino en Papillote with Saffron, Preserved Lemon & Charred Fennel Beurre Blanc
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.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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