Dinner

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

Name: Whole Roasted Turbot en Papillote with Charred Fennel, Green Olives & Saffron Emulsion
Prep time: 14 min
Cook time: 18 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 turbot fillets (180g each), skin-on, patted dry; 1 large fennel bulb, sliced lengthwise ¼-inch thick; 2 tbsp olive oil; sea salt & cracked pepper; ½ cup green Castelvetrano olives, pitted; 1 tsp saffron threads; 2 tbsp warm fish or vegetable stock; 100g cold butter, cubed; 1 tbsp fresh dill, chopped; 2 tbsp fresh flat-leaf parsley, chopped; 1 lemon, sliced thin; 2 cloves garlic, thinly sliced; pinch red pepper flakes

A pristine turbot steamed and gently poached in its own juices inside a parchment parcel, surrounded by caramelized fennel, Castelvetrano olives, and a silky saffron-infused butter emulsion. Aromatic parsley and dill escape as the package opens at table.

762cal 32gprotein 17gcarbs 65gfat 14min prep 18min cook 2serves

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