Dinner

Whole Roasted Branzino en Papillote with Saffron, Capers & Charred Lemon

Name: Whole Roasted Branzino en Papillote with Saffron, Capers & Charred Lemon
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 whole branzino (about 350g each), cleaned and gutted by the fishmonger; 1 cup arborio rice; 200ml fish or vegetable stock; Pinch of saffron threads; 2 tbsp golden raisins; 3 tbsp capers, rinsed; 2 lemons (1 sliced, 1 halved for charring); 1 medium onion, thinly sliced; 3 cloves garlic, minced; 2 tbsp olive oil, divided; 2 sprigs fresh dill; 2 sprigs fresh parsley; Sea salt & cracked pepper to taste; ½ tsp ground turmeric

A whole branzino—scaled, gutted, beautiful—is stuffed with saffron rice, capers, golden raisins, and fragrant herbs, then wrapped in parchment paper and steamed until the flesh is delicate and moist. When you tear open the packet at the table, aromatic steam escapes carrying the scent of the sea, saffron, and lemon. The fish practically slides from its bones.

937cal 72gprotein 110gcarbs 23gfat 12min prep 20min cook 2serves

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