Dinner

Pan-Seared Branzino en Papillote with Saffron, Fennel & Green Olives

Name: Pan-Seared Branzino en Papillote with Saffron, Fennel & Green Olives
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 whole branzino (10-12 oz each), cleaned and scaled; 2 small fennel bulbs, sliced into ¼-inch wedges; 2 tbsp extra-virgin olive oil; sea salt and cracked pepper; pinch of saffron threads (about 0.1 g); ½ cup fish or vegetable stock; 3 tbsp white wine; 1 tbsp fresh thyme; 1 bay leaf; ½ cup Castelvetrano or Cerignola olives, pitted and halved; zest of ½ lemon; 2 tbsp fresh dill fronds; 4 thin lemon slices

A whole branzino, nestled in parchment with roasted fennel, Castelvetrano olives, and a delicate saffron-thyme broth, sealed and steamed until the flesh is silken and fragrant. Opening the papillote at the table releases aromatic steam and the essence of Mediterranean autumn.

550cal 54gprotein 22gcarbs 26gfat 12min prep 18min cook 2serves

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