Dinner

Cá Nướng en Papillote with Saffron, Green Olive & Charred Fennel

Name: Cá Nướng en Papillote with Saffron, Green Olive & Charred Fennel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 whole branzino (or sea bream), 350g each, gutted and scaled; 1 fennel bulb, halved lengthwise, cored, then charred in a dry pan 4 minutes per side; 120ml dry white wine; 200ml fish stock; Pinch of saffron threads (about 30 threads); 100ml heavy cream (optional, for richness); 80g Castelvetrano olives, pitted and halved; 1 preserved lemon, thinly sliced; 2 tablespoons fresh dill, roughly chopped; 1 tablespoon fennel pollen; 2 tablespoons unsalted butter; Sea salt and white pepper; 2 cloves garlic, thinly shaved; Zest of 1 lemon (Microplane); Extra virgin olive oil

A whole branzino (or white fish), perfumed with saffron and fennel pollen, is sealed en papillote with charred fennel bulb, Castelvetrano olives, and thin slices of preserved lemon. Steam creates an aromatic chamber—the parchment is presented at table and opened to release a perfumed cloud. A silken saffron broth infused with fish stock and white wine pooled beneath delivers subtle luxury.

1421cal 163gprotein 19gcarbs 70gfat 20min prep 25min cook 2serves

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