Dinner

Whole Roasted Branzino en Papillote with Chermoula, Charred Green Olive & Crispy Sage Breadcrumb

Name: Whole Roasted Branzino en Papillote with Chermoula, Charred Green Olive & Crispy Sage Breadcrumb
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 whole branzino (450g each, cleaned, scaled, gutted); 1 cup fresh cilantro leaves; ½ cup fresh parsley leaves; 2 preserved lemons (peel only, finely minced); 3 cloves garlic, minced; 1 tsp sweet paprika; ¼ tsp cayenne; 90ml extra-virgin olive oil, divided; 2 tbsp lemon juice; 1 cup pitted green olives, roughly chopped; 1 fennel bulb (fronds only, roughly chopped); 60g fresh sage leaves; 80g panko breadcrumbs; 3 tbsp unsalted butter; 2 tbsp fleur de sel, divided; 1 tsp black pepper

A whole branzino stuffed with bright chermoula (cilantro, parsley, preserved lemon, garlic, paprika) roasted inside parchment en papillote with fennel fronds and charred green olives. The paper packet keeps the fish impossibly moist. Topped with a garnish of crispy sage and buttered breadcrumb crust. Dramatic presentation at table.

654calper serving 52gprotein 22gcarbs 41gfat 25min prep 25min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this