Dinner

Herb-Roasted Whole Branzino en Papillote with Charred Fennel, Black Garlic & Saffron Beurre Blanc

Name: Herb-Roasted Whole Branzino en Papillote with Charred Fennel, Black Garlic & Saffron Beurre Blanc
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 1 whole branzino (1.2 kg), cleaned and gutted; 2 medium fennel bulbs, thinly shaved; 30g fresh dill fronds; 15g fresh mint leaves; 150ml dry white wine; 150ml fish stock; 2 bay leaves; 6 black peppercorns; 100g cold butter, cubed; 1 generous pinch saffron threads (about 0.3g); 3 black garlic cloves, minced finely; 1 tablespoon sherry vinegar; fleur de sel; cracked pepper; 2 thin lemon slices

A pristine whole branzino (1.2 kg) is placed on a bed of thinly sliced fennel, fresh dill, and mint inside a parchment-paper parcel with white wine and court-bouillon aromatics, then baked until it steams through and the flesh becomes pearlescent and flakes at a touch. The parchment is opened tableside to release an intoxicating cloud of herbal vapor. The fish is served with its poaching broth reduced into a silky, golden saffron beurre blanc—rich, aromatic, and finished with black garlic's umami depth.

1113cal per serving 113gprotein 24gcarbs 56gfat 15min prep 28min 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