Dinner

Whole Branzino en Papillote with Kasuri Methi, Charred Fennel & Green Peppercorn Beurre Blanc

Name: Whole Branzino en Papillote with Kasuri Methi, Charred Fennel & Green Peppercorn Beurre Blanc
Prep time: 18 min
Cook time: 26 min
Total time: 44 min
Yield: 2 servings
Ingredients: 1 whole branzino (500–600g), gutted and scaled; 2 fennel bulbs, halved lengthwise, sliced into ¼-inch wedges; 45ml extra-virgin olive oil, divided; 6g dried kasuri methi (fenugreek leaves); 2g fennel pollen; ½ lemon, sliced thin; 6 fresh dill fronds; 4 chives, cut into 5cm lengths; sea salt and white pepper; 120g cold unsalted butter, cubed; 60ml dry white wine; 30ml vegetable stock; 1 shallot, minced very fine; 12g fresh green peppercorns (or 8g dried, crushed); 10ml fresh lemon juice; 5g fresh tarragon, minced; 2g sorrel leaves, ribboned (optional but recommended)

A single whole branzino, perfumed inside and out with dried fenugreek (kasuri methi), roasted fennel, and fennel pollen, is steamed in parchment. As you tear open the papillote, fragrant steam escapes. A silken green peppercorn beurre blanc—alive with fresh herbs and crushed green peppercorns—pools around the fish.

988calper serving 49gprotein 26gcarbs 76gfat 18min prep 26min 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