Dinner
Branzino en Papillote with Charred Lime & Ají Rojo Emulsion
An elegant, intermediate-level whole fish technique: a branzino (or small sea bass) steamed in a parchment envelope with roasted fingerling potatoes, heirloom tomatoes, and Castelvetrano olives. Finished tableside with a vibrant ají rojo-butter emulsion and charred lime halves for brightness.
1064calper serving
84gprotein
33gcarbs
67gfat
18min 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
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Air Fryer Chicken Breast Recipe 20 min
- Grilled Shrimp Recipe 21 min
- Lamb Chops Recipe 22 min
- Roast Leg of Lamb Recipe 105 min
- Lamb Kebabs Recipe 390 min
- Instant Pot Chicken Recipe 20 min
- Grilled Steak Recipe 25 min
- Baked Chicken Tenders Recipe 33 min
More recipes using tomato
Cook these next
They reuse what this recipe already has you buying.
Doro Tibs with Crispy Injera Croutons, Charred Broccolini & Berbere Jus
Dinner · 1047 cal
Pan-Roasted Chicken Thighs with Warm Tomato Confit & Crispy Polenta
Dinner · 885 cal
Shepherd's Pie
Dinner · 755 cal
Cottage Pie
Dinner · 719 cal
Pan-Seared Branzino with Lemon Butter & Charred Summer Vegetables
Dinner · 839 cal
Soft Scrambled Eggs with Roasted Tomato & Thyme Sourdough
Breakfast · 551 cal
