Dinner

Pan-Seared Branzino en Papillote with Chermoula, Green Olives & Charred Lemon

A whole branzino (or two thick fillets) is wrapped in parchment with a vibrant North African chermoula—cilantro, parsley, garlic, cumin, preserved lemon—along with castelvetrano olives and sliced fresh lemon. The parchment creates a self-basting steam chamber where the fish poaches gently in its own juices and the herbal sauce. When opened at the table, it releases an intoxicating herb-and-lemon perfume.