Lunch

Pan-Seared Branzino en Papillote with Fennel Ash, Green Olives & Burnt Lemon Emulsion

Name: Pan-Seared Branzino en Papillote with Fennel Ash, Green Olives & Burnt Lemon Emulsion
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 whole branzini (10-12 oz each), scaled & gutted; 8 oz fresh fennel tops (fronds from 1 fennel bulb); 1/2 cup Castelvetrano olives, pitted; 8 sprigs fresh thyme; 3 lemons (2 for juice, 1 for charring); 1/2 cup extra-virgin olive oil (divided); 4 tbsp cold butter, cubed; 1/4 cup fresh panko breadcrumbs; 2 cloves garlic, minced; Fleur de sel; Cracked pepper

A whole small branzino wrapped in parchment with fresh fennel fronds, Castelvetrano olives, and thyme, then steamed to succulent perfection. Served with a divided lemon emulsion infused with fennel ash (the intense, smoky reduction of fennel tops) and garnished with crispy olive oil breadcrumbs. Opening the parchment at table releases an aromatic, herbaceous cloud.

1111cal 55gprotein 27gcarbs 90gfat 20min prep 40min cook 2serves

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