Dinner

Saffron-Crusted Black Bass en Papillote with Green Cardamom, Charred Leek & Crispy Shallot Oil

Name: Saffron-Crusted Black Bass en Papillote with Green Cardamom, Charred Leek & Crispy Shallot Oil
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 whole black bass or sea bass (12 oz each), cleaned and scaled; 1 teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper; 1 tablespoon saffron threads, divided; 2 tablespoons ghee, divided; 2 large leeks, white and light green parts only, halved lengthwise and cut into 2-inch lengths; 8 green cardamom pods, crushed; 4 thin slices ginger; 2 dried red Kashmiri chiles (or mild dried chiles), torn; ⅓ cup neutral oil (for frying shallots); 2 large shallots, thinly sliced into rings; 1 tablespoon fresh cilantro, chopped; 1 tablespoon fresh mint, chopped; 1 lime, halved

Whole black bass sealed in parchment with a saffron-dusted crust, braised in its own steam with crushed green cardamom, charred leeks, and a shower of crispy fried shallots in chile-saffron oil. When the parchment is opened at table, the aromatics—cardamom, saffron, charred vegetable—perfume the air.

624cal 66gprotein 38gcarbs 24gfat 20min prep 35min cook 2serves

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