Dinner

Pan-Seared Branzino en Papillote with Charred Jalapeño & Cilantro-Lime Jus

Name: Pan-Seared Branzino en Papillote with Charred Jalapeño & Cilantro-Lime Jus
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Ingredients: 2 whole branzino (350g each, gutted and scaled); 3 jalapeños (fresh, halved lengthwise, seeds removed); 100ml dry white wine; 150ml fish stock; 1 bunch fresh cilantro (about 20g, leaves and stems separated); 2 limes (1 zested, both juiced); 40g unsalted butter (cold, cubed); 4 cloves garlic (thinly sliced); sea salt; black pepper; 2 tbsp olive oil; 1 tsp coriander seeds (crushed)

A whole branzino sealed in parchment with charred jalapeño slices, white wine, and cilantro—when opened at the table, it releases fragrant steam and reveals perfectly moist, delicate flesh. A cilantro-lime jus, mounted with butter and enriched with the pan juices, provides sharp, herbaceous brightness that cuts through the richness of the fish.

1233calper serving 163gprotein 13gcarbs 52gfat 12min 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