Dinner

Ras el Hanout-Crusted Branzino en Papillote with Charred Radish, Pomegranate & Saffron Emulsion

Name: Ras el Hanout-Crusted Branzino en Papillote with Charred Radish, Pomegranate & Saffron Emulsion
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole branzino (1 lb each), cleaned and gutted; 2 tablespoons ras el hanout spice blend; 1 tablespoon olive oil; 4 medium radishes, halved lengthwise; ½ cup pomegranate arils; ¼ cup dry white wine; ½ cup fish or vegetable stock; 3 tablespoons butter, cold; ¼ teaspoon saffron threads; 2 tablespoons hot water; ½ lemon, sliced into 4 rounds; 6 fresh cilantro sprigs; Sea salt and pepper; Fleur de sel for finishing

A whole branzino sealed in parchment with a bold ras el hanout spice crust, roasted radishes that turn sweet and tender, and pomegranate arils that burst with every bite. The parchment releases a plume of aromatic steam when opened, revealing the fish's delicate flesh and a silky saffron-butter emulsion pooled beneath.

738cal 82gprotein 16gcarbs 35gfat 18min prep 22min cook 2serves

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