Dinner

Whole Branzino en Papillote with Chermoula, Green Olives & Herbed Couscous

Name: Whole Branzino en Papillote with Chermoula, Green Olives & Herbed Couscous
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 whole branzino (12 oz each), scaled and gutted; 1 cup fresh cilantro, roughly chopped; ¾ cup fresh parsley, roughly chopped; 3 cloves garlic, chopped; 3 tbsp fresh lemon juice; 1 tbsp lemon zest; 1 tsp ground cumin; ½ tsp ground coriander; ¼ tsp cayenne pepper; ¼ cup olive oil, divided; ½ fennel bulb, sliced thin; ½ cup pitted green olives; 1 cup couscous; 1¼ cups vegetable or fish stock; 2 tbsp fresh mint, finely chopped; 1 tbsp fresh dill, chopped; Fine sea salt & cracked pepper; Crispy mint oil for finishing (¼ cup olive oil infused with mint leaves, fried until crispy, then strained)

A showstopping centerpiece: a whole branzino sealed in parchment with vibrant chermoula (cilantro, parsley, garlic, lemon, and spice), briny green olives, and thin fennel slices, steamed until the flesh is buttery and infused with herbs—served alongside fluffy herbed couscous and garnished with crispy mint oil.

1016cal 77gprotein 80gcarbs 42gfat 20min prep 18min cook 2serves

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