Dinner

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

Name: Whole Roasted Branzino en Papillote with Saffron Emulsion, Charred Fennel & Green Olives
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 whole branzino, 14 oz each, gutted and scaled, head and tail on; 2 cups parchment paper (enough for two envelopes); 1 fennel bulb, thinly shaved on mandoline; 4 spring onions, white and pale green parts, cut into 2-inch batons; 1/2 cup castelvetrano olives, pitted and halved; 2 sprigs fresh thyme; 2 sprigs fresh tarragon; 1 lemon, thinly sliced; 1 tbsp extra-virgin olive oil; sea salt, cracked black pepper; 1 cup dry white wine (sauvignon blanc or similar); 1/4 tsp saffron threads; 2 shallots, minced; 1/2 cup unsalted butter, cold, cubed; 1 tbsp fresh tarragon, finely minced; lemon juice to taste; fleur de sel; micro fennel fronds for garnish

A showstopping presentation: a whole branzino (sea bass) stuffed with fresh herbs and lemon, sealed in a parchment envelope with fennel, spring onions, and castelvetrano olives, then roasted until the fish is delicately cooked and the parchment puffs dramatically. Served with a silken saffron beurre blanc—the infusion of saffron threads in warm white wine creates a luxurious, barely-gold sauce that coats the fish's tender flesh.

2269cal 188gprotein 163gcarbs 84gfat 20min prep 35min cook 2serves

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