Dinner

Whole Roasted Branzino en Papillote with Saffron, Green Olive Tapenade & Charred Fennel

Name: Whole Roasted Branzino en Papillote with Saffron, Green Olive Tapenade & Charred Fennel
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 whole branzino (10–12 oz each), gutted and scaled; 2 medium fennel bulbs, trimmed and quartered lengthwise; ½ cup Castelvetrano green olives, pitted and roughly chopped; 2 tbsp capers, rinsed and drained; 1 tbsp anchovy paste; 3 tbsp extra-virgin olive oil; 2 tbsp fresh parsley, chopped; 1 tbsp fresh basil, roughly torn; 1 small lemon, sliced into thin wheels; ¼ tsp saffron threads; ¾ cup fish or vegetable stock, warmed; 2 tbsp unsalted butter; 1 tbsp fresh tarragon (or dill); ½ tsp Aleppo pepper; Fleur de sel and cracked black pepper; 2 tbsp dry white wine; Lemon zest for garnish

An entire branzino, glassy-eyed and silvered, nestles in a parchment papillote with saffron-infused stock, briny green olive tapenade, and tender roasted fennel. When torn open tableside, the paper releases an aromatic steam and the fish yields tenderly from bone. Both showstopping and deeply composed—the dish epitomizes sophisticated Mediterranean cooking.

746cal 58gprotein 27gcarbs 46gfat 25min prep 40min cook 2serves

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