Dinner

Whole Roasted Branzino en Papillote with Chermoula, Green Olives & Charred Fennel

Name: Whole Roasted Branzino en Papillote with Chermoula, Green Olives & Charred Fennel
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole branzino (10–12 oz each), gutted and cleaned; ½ cup fresh cilantro leaves, packed; ½ cup fresh parsley leaves, packed; 2 garlic cloves; 3 tbsp olive oil; 2 tbsp fresh lemon juice; 1 tsp ground coriander; ½ tsp ground cumin; ½ tsp paprika; ¼ tsp cayenne; fleur de sel and cracked black pepper; 1 fennel bulb, halved and sliced very thin (about ¼ inch); ½ cup green olives, pitted and halved; 2 thin lemon slices; 1 small preserved lemon, sliced thin (optional garnish); 4 (15-inch) square pieces of parchment paper (or one large sheet folded)

A whole branzino, gutted and glistening, wrapped in parchment with a verdant chermoula (cilantro, parsley, garlic, lemon, and spice), glossy green olives, and thin-sliced fennel that steams until tender and slightly caramelized. Steam released tableside, aromatics rising in a fragrant cloud.

650calper serving 55gprotein 29gcarbs 36gfat 18min 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