Dinner

Pan-Seared Branzino en Papillote with Chermoula, Green Olives & Charred Lemon

Name: Pan-Seared Branzino en Papillote with Chermoula, Green Olives & Charred Lemon
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: 2 whole branzino (300–350g each), gutted and scaled, or 2 thick branzino fillets (200g each); ¾ cup fresh cilantro leaves; ½ cup fresh parsley leaves; 3 cloves garlic, minced; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; 2 tablespoons fresh lemon juice; 1 preserved lemon, pith removed, flesh minced; 3 tablespoons extra-virgin olive oil; 1 fresh lemon, sliced into thin rounds; ½ cup castelvetrano olives, pitted; Fleur de sel and cracked pepper; 2 sprigs fresh dill or fennel frond for each packet

A whole branzino (or two thick fillets) is wrapped in parchment with a vibrant North African chermoula—cilantro, parsley, garlic, cumin, preserved lemon—along with castelvetrano olives and sliced fresh lemon. The parchment creates a self-basting steam chamber where the fish poaches gently in its own juices and the herbal sauce. When opened at the table, it releases an intoxicating herb-and-lemon perfume.

563calper serving 55gprotein 11gcarbs 34gfat 15min 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