Dinner

Whole Roasted Branzino en Papillote with Saffron, Green Olives & Charred Fennel

Name: Whole Roasted Branzino en Papillote with Saffron, Green Olives & Charred Fennel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 whole branzino (12–14 oz each), cleaned and gutted; 1 small fennel bulb, cored and sliced lengthwise into ¼-inch planks; 2 tbsp extra-virgin olive oil, divided; fine sea salt and cracked black pepper; 1 tsp saffron threads; 2 tbsp warm vegetable stock; 3 bay leaves; 8 green Castelvetrano olives, halved; 2 tbsp preserved lemon paste (or 1 tbsp zest); 2 cloves garlic, minced; 1 tsp whole coriander seeds, crushed lightly; ½ tsp paprika; pinch of saffron threads for garnish; fresh parsley and dill for garnish; lemon wedges for serving

A whole branzino sealed in parchment with saffron, bay leaves, green olives, preserved lemon, and charred fennel bulb—as it roasts, the parchment puffs from fragrant steam. Opening the packet at the table releases a waft of North African spice and sea breeze.

530cal 63gprotein 12gcarbs 25gfat 15min prep 20min cook 2serves

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