Lunch

Tandoori Branzino en Papillote with Charred Okra, Burnt Tomato Chutney & Pistachio Dust

Name: Tandoori Branzino en Papillote with Charred Okra, Burnt Tomato Chutney & Pistachio Dust
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 2 servings
Ingredients: 2 whole branzino (350g each), gutted, scaled; 1 cup yogurt; 2 tbsp tandoori spice blend; 1 tbsp ginger-garlic paste; 1 tsp Kashmiri chili powder; 2 tbsp lemon juice; 300g fresh okra, halved lengthwise; 3 tbsp neutral oil, divided; sea salt, black pepper; 250g cherry tomatoes; 1 tbsp pomegranate molasses; 1 tsp tamarind paste; 0.5 cup roasted pistachios, crushed; 12 fresh sage leaves; 1 preserved lemon, finely diced; 1 tbsp ghee

A whole branzino marinated in tandoori yogurt, steamed en papillote with charred okra, then finished tableside with a burnt tomato and pomegranate chutney. The papillote burst releases an aromatic spice cloud, while crispy pistachios and sage add textural refinement.

991calper serving 78gprotein 49gcarbs 56gfat 18min prep 28min 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