Dinner

Whole Charred Hammour en Papillote with Saffron, Green Olives & Fennel

Name: Whole Charred Hammour en Papillote with Saffron, Green Olives & Fennel
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 whole hammour or sea bass (800g), scaled and gutted; 1 large fennel bulb, cut into wedges; 12 large green Castelvetrano olives, halved; 0.5 teaspoon saffron threads; ¼ cup warm water; 5 tablespoons extra-virgin olive oil; 3 cloves garlic, thinly sliced; 1 preserved lemon, finely diced; ½ teaspoon ground cumin; ¼ teaspoon Aleppo pepper; sea salt and cracked pepper; ½ cup fresh dill and flat-leaf parsley, mixed; 2 tablespoons fresh lemon juice; zest of 1 lemon

A magnificent whole hammour (Gulf grouper) wrapped in parchment with threads of saffron bloomed in warm water, a scatter of green olives, charred fennel wedges, and a generous pour of herb-infused olive oil. The paper puffs open at the table to release a fragrant steam that carries notes of anise, toasted saffron, and the briny perfume of the sea.

801cal 74gprotein 17gcarbs 49gfat 18min prep 22min cook 2serves

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