Dinner

Whole Branzino en Papillote with Charred Tomatillo-Habanero Mojo, Black Bean Crisps & Crispy Plantain

Name: Whole Branzino en Papillote with Charred Tomatillo-Habanero Mojo, Black Bean Crisps & Crispy Plantain
Prep time: 16 min
Cook time: 18 min
Total time: 34 min
Yield: 2 servings
Ingredients: 2 whole branzino (12 oz each, gutted & scaled); 6 tomatillos (husked & halved); 1 habanero chile; 3 garlic cloves; ½ cup fresh cilantro (stems & leaves); 3 tbsp Peruvian olive oil; 2 tbsp fresh lime juice; 1 tbsp sherry vinegar; 1 cup cooked black beans (drained); 2 tbsp tapioca starch; 1 green plantain (peeled, sliced thin); neutral oil for frying; fine sea salt & white pepper; lime wedges for service

A whole pristine branzino sealed in parchment with a vivid charred tomatillo and habanero mojo, roasted until steam-kissed and impossibly moist, accompanied by crispy plantain chips and black bean crisps that shatter on the tongue. The parchment packet opens to release an herbaceous, slightly spicy cloud of aromatic steam—dinner theater meets seasonal perfection.

1444cal 170gprotein 70gcarbs 51gfat 16min prep 18min cook 2serves

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