Dinner

Pan-Seared Branzino en Papillote with Ras El Hanout, Charred Beets & Saffron Emulsion

Name: Pan-Seared Branzino en Papillote with Ras El Hanout, Charred Beets & Saffron Emulsion
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole branzino (1 lb each), scaled and gutted; 2 tbsp ras el hanout spice blend; 2 medium beets, peeled and thinly sliced on a mandoline; 1 lemon, thinly sliced; ¼ cup green olives (Castelvetrano), pitted; 2 tbsp olive oil, divided; Sea salt and black pepper; 4 sprigs fresh thyme; 4 sprigs fresh coriander; Pinch saffron threads (about 15 threads); 2 tbsp warm water; 3 tbsp unsalted butter; 2 tbsp fresh lemon juice; 1 clove garlic, minced; ⅛ tsp fine sea salt

A whole branzino—perfumed with ras el hanout and fresh herbs—is sealed in parchment with paper-thin roasted beets, green olives, and lemon, then baked en papillote until the flesh is delicate and infused with spice. A golden saffron emulsion is drizzled around just before serving, creating a restaurant-worthy presentation that's surprisingly simple.

852cal 85gprotein 28gcarbs 45gfat 20min prep 20min cook 2serves

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