Lunch

Seared Branzino en Papillote with Charred Poblano Cream, Corn Silk & Crispy Sage

Name: Seared Branzino en Papillote with Charred Poblano Cream, Corn Silk & Crispy Sage
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 whole branzino (10-12 oz each), gutted and scaled, or 2 branzino fillets (6 oz each); 2 poblano peppers; ½ cup Mexican crema or crème fraîche; 2 garlic cloves, minced; 1 teaspoon cumin seeds, toasted and ground; 2 ears fresh corn (or 1 cup fresh corn kernels); 2 tablespoons butter; 8-10 fresh sage leaves; 2 tablespoons olive oil; 1 lemon, zested and halved; 2 sprigs fresh thyme; Sea salt and white pepper; 2 tablespoons neutral oil for sage crisping; Fleur de sel for finishing

A pristine branzino fillet (or whole small fish) sealed in parchment with roasted poblano cream, sweet corn silk, and fresh thyme; as the packet opens at table, aromatic steam rises carrying notes of anise and roasted chile. The fish remains impossibly moist, and the poblano cream transforms into a lush sauce enriched with the fish's own juices.

725cal 57gprotein 29gcarbs 43gfat 20min prep 40min cook 2serves

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