Dinner

Whole Branzino en Papillote with Saffron, Green Olive & Charred Fennel

Name: Whole Branzino en Papillote with Saffron, Green Olive & Charred Fennel
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 2 whole branzino (10-12 oz each), cleaned and scaled; 1 small fennel bulb, cored and sliced thin, fronds reserved; ¼ teaspoon saffron threads; ¼ cup dry white wine; ½ cup fish or vegetable stock; ¼ cup pitted manzanilla olives; 3 tablespoons extra-virgin olive oil; 1 lemon, sliced thin; 3 garlic cloves, thinly sliced; fine sea salt; cracked black pepper; fleur de sel for finishing

A whole branzino wrapped in parchment paper with saffron-infused broth, manzanilla olives, and charred fennel fronds is steamed until the flesh is just set and pearlescent. Opening the papillote at the table releases an aromatic steam of saffron, fennel, and sea-bright fish—a theatrical, deeply flavored dish that celebrates the fish's subtle sweetness.

571cal 53gprotein 17gcarbs 31gfat 15min prep 18min cook 2serves

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