Dinner

Whole Branzino en Papillote with Chermoula, Green Olives & Charred Lemon

Name: Whole Branzino en Papillote with Chermoula, Green Olives & Charred Lemon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 whole branzino (12 oz each), cleaned and gutted; 1½ cups fresh cilantro (packed); ½ cup fresh flat-leaf parsley (packed); 3 cloves garlic, minced; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp ground cumin; ½ tsp smoked paprika; ¼ tsp cayenne pepper; Sea salt and cracked pepper; ½ cup Castelvetrano green olives, pitted; 2 lemons, sliced into ¼-inch rounds; 1 small fennel bulb, shaved thin on a mandoline; 4 sprigs fresh thyme; 2 tbsp dry white wine

A pristine whole branzino poaches gently inside a parchment packet with a vibrant green chermoula (cilantro-parsley-garlic sauce), briny green olives, charred lemon slices, and aromatic fennel. When opened tableside, steam rises and the intoxicating aroma of herbs and citrus fills the air. The flesh is impossibly tender and infused with all the flavors.

671cal 65gprotein 26gcarbs 35gfat 15min prep 20min cook 2serves

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