Dinner

Whole Branzino en Papillote with Charred Romanesco & Burnt Orange Emulsion

Name: Whole Branzino en Papillote with Charred Romanesco & Burnt Orange Emulsion
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 whole branzino (10-12 oz each), gutted & cleaned; 2 cups Romanesco florets; 2 tbsp extra virgin olive oil, divided; 1 whole orange, unpeeled, halved; 3 tbsp unsalted butter; 2 tbsp fresh orange juice; 1 tbsp pomegranate molasses; ½ tsp sumac; 2 fresh bay leaves; 4 sprigs fresh thyme; 4 thin slices lemon; 2 cloves garlic, thinly sliced; Sea salt & white pepper to taste; Fleur de sel for finishing

A whole branzino sealed in parchment with fresh lemon, thyme, and bay steams to delicate perfection, its flesh flaking apart with gentle pressure. A burnt orange emulsion—made from deeply caramelized orange with brown butter and sumac—creates a sophisticated, bittersweet sauce that cuts through the fish's richness.

680cal 57gprotein 29gcarbs 39gfat 12min prep 20min cook 2serves

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