Dinner

Garoupa Inteira en Papillote com Limão Assado, Coentro Fresco & Manteiga de Azeite Verde

Name: Garoupa Inteira en Papillote com Limão Assado, Coentro Fresco & Manteiga de Azeite Verde
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 whole wild grouper or sea bream (500g each), scaled, gutted, gills removed; 2 lemons, halved lengthwise; 50g fresh cilantro leaves; 20g fresh dill fronds; 20g fresh tarragon leaves; 15g fresh chives; 100g unsalted butter, softened; 1 garlic clove, minced to paste; 1 tbsp lemon juice; 1 tbsp white wine or dry vermouth; 2 tbsp extra-virgin Portuguese olive oil; Sea salt & white pepper; 1 small fennel bulb, thinly sliced; 8 fingerling potatoes, halved lengthwise; 2 tbsp olive oil (for potatoes); 1 tsp fennel pollen (optional); Fleur de sel for finishing; Microgreens for garnish

A whole wild grouper is wrapped in parchment paper with charred lemon half, fresh cilantro, and micro herbs, then steamed until the flesh is delicate, moist, and infused with aromatics. When the parchment is opened tableside, aromatic steam escapes carrying the scent of olive, herb, and caramelized citrus. A vibrant green-herb butter is melted over the exposed fish, enriching every bite.

1892cal 111gprotein 178gcarbs 85gfat 20min prep 50min cook 2serves

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