Dinner
Robalo Inteiro em Papillote com Azeitona Verde, Tapenade e Velouté de Fenouil Assado
A whole branzino (sea bass) wrapped en papillote with green olive tapenade and roasted fennel, served with a silken fennel velouté and saffron-tinged beurre blanc. The paper opens at the table to release aromatic steam—classical technique executed with modern restraint. Rich, aromatic, and impressive without complexity.
565calper serving
52gprotein
22gcarbs
26gfat
15min prep 32min 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
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