Dinner

Whole Branzino en Papillote with Green Olives, Preserved Lemon & Charred Fennel

Name: Whole Branzino en Papillote with Green Olives, Preserved Lemon & Charred Fennel
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole branzino (sea bass), 350–400g each, gutted and scaled; 2 small fennel bulbs, cut lengthwise into ¼-inch wedges; 80g Castelvetrano olives, pitted and halved; 1 preserved lemon, rinsed and cut into thin ribbons (or zest + thin-sliced fresh lemon); 60ml extra-virgin olive oil; 1 tsp dried oregano; ½ tsp Aleppo pepper; 2 garlic cloves, thinly sliced; 1 branch fresh rosemary; fleur de sel and cracked pepper; 2 tbsp dry white wine or water

A whole Mediterranean sea bass, pristine and silvered, steamed inside a parchment packet with Castelvetrano olives, homemade preserved lemon cut into thin ribbons, charred fennel wedges, and a slick of olive oil infused with oregano and Aleppo pepper. When the packet is torn open at table, fragrant steam escapes carrying scents of fennel, citrus, and the sea. The fish falls from bone in silken, delicate pieces.

1267cal 163gprotein 21gcarbs 55gfat 18min prep 22min cook 2serves

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