Lunch
Pan-Seared Branzino en Papillote with Fennel Ash, Green Olives & Burnt Lemon Emulsion
A whole small branzino wrapped in parchment with fresh fennel fronds, Castelvetrano olives, and thyme, then steamed to succulent perfection. Served with a divided lemon emulsion infused with fennel ash (the intense, smoky reduction of fennel tops) and garnished with crispy olive oil breadcrumbs. Opening the parchment at table releases an aromatic, herbaceous cloud.
✓ 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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