Dinner

Pan-Seared Branzino en Papillote with Charred Poblano, Charred Garlic & Herbed Escabeche

A whole small branzino, gutted and scaled, steams in a sealed parchment packet with charred poblano strips, burnt garlic cloves, olives, and a delicate escabeche—a tart, spiced vinegar sauce with saffron threads and fresh herbs. The fish emerges steamed but finished with a quick pan sear for textural contrast, then plated tableside with the fragrant parchment steam released at the table for theater and aroma.