Lunch

Whole Roasted Branzino en Papillote with Saffron, Green Olives & Burnt Orange Beurre Blanc

Name: Whole Roasted Branzino en Papillote with Saffron, Green Olives & Burnt Orange Beurre Blanc
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 2 servings
Ingredients: 2 whole branzino (14 oz each), scaled, gutted, gills removed; 2 small fennel bulbs, shaved thin; 6 thyme sprigs; 3 bay leaves; ¼ tsp saffron threads; ½ cup dry white wine; ¼ cup fish stock; 6 tbsp cold unsalted butter, cubed; ½ orange, zest & juice (burnt in a dry pan); ¼ cup green olives, pitted and torn; 2 tbsp olive oil; Sea salt & white pepper; Fleur de sel for garnish

A whole branzino, scaled and gutted, rests on a fragrant bed of fennel, thyme, and bay in parchment. Saffron threads steep in white wine and fish stock, then mount with cold butter into a silken, pale-yellow sauce. The paper tears open at table, releasing an intoxicating aroma of herbs, steam, and the sea—the fish flakes from its bones like snow. Burnt orange oil and toasted green olives finish the story.

972cal per serving 75gprotein 21gcarbs 61gfat 20min 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