Dinner

Whole Roasted Robalo en Papillote with Saffron, Fennel & Charred Lemon; Herbed Couscous & Roasted Beets

Name: Whole Roasted Robalo en Papillote with Saffron, Fennel & Charred Lemon; Herbed Couscous & Roasted Beets
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 whole branzino (400g each), cleaned and gutted; 8 saffron threads; 1 large fennel bulb, shaved paper-thin on mandoline; 2 lemons, halved; 60ml extra-virgin olive oil; 30g fresh dill, chopped; 20g fresh flat-leaf parsley, chopped; 4 sprigs fresh thyme; 1 cup couscous; 1.5 cups chicken or vegetable stock; 3 medium beets, peeled and quartered; 2 tablespoons unsalted butter; 1 tablespoon sherry vinegar; 2 cloves garlic, minced; Sea salt and cracked pepper to taste; Fleur de sel for finishing

A showstopper born of simplicity: a whole Portuguese robalo (branzino) wrapped in parchment with bright saffron, licorice-scented fennel, and charred lemon, then steamed until the flesh is impossibly tender and infused with floral, aromatic steam. The parchment is opened theatrically at table, releasing a cloud of herb-perfumed steam. Paired with creamy roasted beets and light, fluffy herbed couscous.

1260cal 90gprotein 116gcarbs 50gfat 20min prep 25min cook 2serves

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