Dinner

Whole Roasted Branzino en Papillote with Lemongrass, Thai Basil & Coconut Broth

Name: Whole Roasted Branzino en Papillote with Lemongrass, Thai Basil & Coconut Broth
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 whole branzino (about 14 oz each), scaled and gutted; Fleur de sel and white pepper; 4 stalks lemongrass, cut into 3-inch pieces and lightly crushed; 24 fresh Thai basil leaves; 2 fresh Thai bird's-eye chilies, thinly sliced; 4 thin slices fresh ginger; 1 lime, thinly sliced into rounds; For the coconut broth:; ¾ cup coconut cream (not milk); ½ cup chicken or fish stock; 2 tbsp fish sauce; 1 tbsp palm sugar; Zest and juice of 1 lime; 4 garlic cloves, minced; 1 tbsp neutral oil; Crispy shallots for garnish; Thai basil sprigs for serving; Lime wedges for serving

A showstopper dinner with understated elegance: a whole branzino sealed in parchment with lemongrass stalks, fresh Thai basil, and a silken coconut-cream broth infused with lime and fish sauce. The papillote technique keeps the fish impossibly moist while the aromatics perfume the steam; the broth pours directly onto the plate for a restaurant-quality presentation with accessible intermediate technique.

839cal per serving 77gprotein 28gcarbs 48gfat 12min prep 20min 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