Dinner

Pan-Seared Branzino en Papillote with Chermoula, Charred Tomatoes & Crispy Flatbread

Name: Pan-Seared Branzino en Papillote with Chermoula, Charred Tomatoes & Crispy Flatbread
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole branzino (10–12 oz each), scaled, gutted, and gills removed (ask fishmonger); CHERMOULA:; 1 cup fresh cilantro leaves (packed); ½ cup fresh flat-leaf parsley (packed); 3 garlic cloves, minced; 2 tbsp fresh lemon juice; 3 tbsp extra-virgin olive oil; ½ tsp ground cumin; ¼ tsp smoked paprika; ¼ tsp ground coriander; Pinch of cayenne pepper; Sea salt and black pepper to taste; FOR PAPILLOTE:; 2 tbsp extra-virgin olive oil; 1½ cups cherry tomatoes, halved; 2 garlic cloves, thinly sliced; ¼ cup pitted green olives, halved; ½ small lemon, thinly sliced; 8–10 fresh thyme sprigs; Sea salt and cracked black pepper; FOR SERVING:; 2 pieces flatbread or pita, cut into triangles and toasted

Whole branzino sealed in parchment with vibrant green chermoula (cilantro, parsley, garlic, lemon, warm spice), charred cherry tomatoes, and green olives. Parchment bursts open at table releasing aromatic steam. Served with crispy flatbread crisps for scooping the herb-laced pan juices.

669calper serving 53gprotein 14gcarbs 45gfat 16min prep 24min 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