Dinner

Pan-Seared Branzino en Papillote with Preserved Lemon, Green Olives & Herb Oil

Name: Pan-Seared Branzino en Papillote with Preserved Lemon, Green Olives & Herb Oil
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 whole branzino (10–12 oz each), gutted and scaled; 2 preserved lemons, thinly sliced (discard seeds); ½ cup green olives (Castelvetrano), halved; 2 sprigs fresh thyme; 2 sprigs fresh dill; 1 small shallot, thinly sliced; 4 tbsp olive oil, divided; 2 tbsp fresh parsley, chopped; 1 tbsp fresh basil, chopped; 1 tbsp fresh tarragon, chopped; 1 tsp red wine vinegar; 1 small garlic clove, minced; kosher salt, cracked pepper; zest of ½ lemon

A whole branzino wrapped in parchment with preserved lemon, Castelvetrano olives, and fresh herbs steams in its own juices—then the papillote is opened tableside, perfuming the air. A bright herb oil drizzled over finishes it; the parchment stays intact so the fish stays impossibly tender.

594cal 52gprotein 6gcarbs 40gfat 12min prep 18min cook 2serves

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