Dinner

Whole Roasted Red Snapper en Papillote with Saffron, Green Olives & Charred Fennel

Name: Whole Roasted Red Snapper en Papillote with Saffron, Green Olives & Charred Fennel
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 whole red snapper (400g each), gutted and scaled; 1 fennel bulb, cut into wedges; 2 tbsp extra-virgin olive oil; 100ml dry white wine or fish stock; 150g green olives, pitted; ½ tsp saffron threads; 2 cloves garlic, sliced; 1 lemon, sliced; 1 small onion, thinly sliced; Fresh thyme and dill sprigs; Salt and pepper; 2 tbsp butter

A whole red snapper, perfumed with saffron threads, nestled with charred fennel wedges, buttery green olives, and aromatics, then sealed in parchment and steamed until the flesh is silken and infused with fragrant steam. The parchment opens at the table with a dramatic burst of aroma.

847calper serving 86gprotein 22gcarbs 43gfat 10min prep 15min 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