Dinner

Ras El Hanout–Crusted Branzino en Papillote with Charred Fennel & Pomegranate

Name: Ras El Hanout–Crusted Branzino en Papillote with Charred Fennel & Pomegranate
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 whole branzino (400–450g each), cleaned & scaled; 2 tbsp ras el hanout spice blend; 1 tsp ground coriander; 1 bulb fennel, thinly sliced on mandoline; ½ cup pomegranate seeds, divided; 3 tbsp extra-virgin olive oil; 2 cloves garlic, minced; 1 preserved lemon, rinsed & finely chopped; 2 tbsp fresh cilantro; 2 tbsp fresh mint; 2 tbsp unsalted butter; 1 lemon, thinly sliced into rounds; Sea salt & cracked pepper; Fleur de sel for finishing

A whole branzino is encased in parchment paper with a thick crust of ras el hanout spice blend, sliced fennel bulb that caramelizes in steam and becomes translucent-sweet, and pomegranate seeds that explode into tart juice when the paper is torn open tableside. The spices bloom as the fish steams, infusing both flesh and its delicate aromatics into a single unified aromatic experience.

783calper serving 75gprotein 26gcarbs 43gfat 25min prep 30min 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