Dinner

Whole Branzino en Papillote with Pomegranate Molasses, Black Garlic & Charred Scallion Oil

Name: Whole Branzino en Papillote with Pomegranate Molasses, Black Garlic & Charred Scallion Oil
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 whole branzino (sea bass), 12–14 oz each, cleaned and scaled (gills removed); 4 black garlic cloves, thinly sliced; 2 preserved lemons, rind only, minced; 2 cups mixed wild mushrooms (cremini, oyster, shiitake), quartered; 3 tablespoons pomegranate molasses; 1 tablespoon honey; ¼ cup fresh tarragon leaves; ¼ cup fresh parsley leaves; 3 tablespoons extra virgin olive oil (divided); 6 scallions (white and green parts separated), cut into 3-inch pieces; 1 tablespoon unsalted butter; 2 dried Aleppo peppers, crushed; ¼ teaspoon ground sumac; Fleur de sel and cracked white pepper to taste; Zest of ½ lemon

A whole Mediterranean branzino (sea bass) is stuffed with fresh herbs and a few black garlic cloves, then enclosed in parchment with pomegranate molasses, preserved lemon, and wild mushrooms. Steam-roasted until the flesh is silken and infused with aromatic spices, it arrives at table in a dramatically torn parchment parcel. Finished with a smoking charred scallion oil poured tableside.

1321calper serving 167gprotein 46gcarbs 49gfat 25min prep 40min 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