Lunch

Cá Nướng en Papillote với Saffron, Olives Xanh & Thì là Cháy

Name: Cá Nướng en Papillote với Saffron, Olives Xanh & Thì là Cháy
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 2 servings
Ingredients: 2 whole branzino or sea bass (14 oz each), scaled and gutted; 1 fennel bulb, fronds separated; ½ cup green olives, pitted; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp saffron threads; 2 garlic cloves, minced; ½ tsp Aleppo pepper; 2 tbsp fish sauce; fleur de sel; white pepper

A whole small fish is wrapped in parchment with a delicate sauce of saffron, burnt fennel fronds, green olive tapenade, and burnt lemon oil, then baked until the packet puffs with fragrant steam. The fish emerges tender and juicy, infused with aromatics. The burnt fennel adds an almost medicinal smokiness; the olives provide briny earthiness. Cutting into the parchment at table releases the heady, sophisticated aroma.

675cal per serving 74gprotein 14gcarbs 36gfat 15min prep 32min 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