Lunch

Sea Bream en Papillote with Pomegranate, Charred Leek & Saffron Beurre Blanc

Name: Sea Bream en Papillote with Pomegranate, Charred Leek & Saffron Beurre Blanc
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 2 servings
Ingredients: 2 whole sea bream (1 lb each), gutted and scaled; 2 medium leeks, white and light green parts, cut into 2-inch batons; 0.5 tsp saffron threads; 2 tbsp warm water; 1 small fennel bulb, thinly shaved; 1 preserved lemon, finely chopped; 0.75 cup pomegranate arils; 4 tbsp unsalted butter, divided; 2 tbsp dry white wine; 0.5 cup fish stock; 1 small shallot, minced; 1 lemon, halved; 6 fresh thyme sprigs; Sea salt and white pepper to taste; 1 tsp olive oil

A whole sea bream perfumed with saffron, fennel and pomegranate arils steams inside parchment, retaining all its subtle brine. Opened tableside and finished with a silky saffron-butter sauce and crispy charred leek, this dish balances Lebanese spice with French refinement.

869cal per serving 86gprotein 41gcarbs 40gfat 20min 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