Dinner

Whole Seared Branzino en Papillote with Saffron, Charred Fennel & Burnt Lemon Emulsion

Name: Whole Seared Branzino en Papillote with Saffron, Charred Fennel & Burnt Lemon Emulsion
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 whole branzino (1.2 lbs each), scaled & gutted, patted dry; 1 fennel bulb, sliced paper-thin on mandoline; 2 large shallots, sliced ¼-inch thick; 3 cups good white wine or chicken stock; ½ tsp saffron threads (soaked in 3 tbsp warm water); 2 lemons (1 for juice, 1 for charring); 1 preserved lemon, cut into thin strips (or zest of ½ lemon + sea salt if unavailable); 4 tbsp unsalted butter (divided); 3 tbsp extra-virgin olive oil (divided); ¼ tsp fleur de sel per fish; Cracked black pepper to taste; 4 fresh tarragon sprigs; 12 Castelvetrano olives, pitted

A pristine whole branzino—scored and seared until its skin crackles—encased in parchment with saffron-soaked fennel strands, roasted shallots, and preserved lemon, then steamed until its delicate flesh becomes silken and aromatic. The burst of steam releasing beneath the parchment, the emulsion of burnt lemon oil trickling across—a refined, measured technique rewarded with extraordinary flavor.

1158cal per serving 109gprotein 33gcarbs 65gfat 20min prep 45min 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