Dinner

Pan-Seared Branzino en Papillote

Name: Pan-Seared Branzino en Papillote
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 whole branzino (350–400g each, scaled and gutted); 200g heirloom tomatoes (mixed colors, sliced thin); 60g Castelvetrano olives (pitted); 60ml extra-virgin olive oil; 30ml ouzo or dry white wine; 8g fresh dried oregano (or 4g dried oregano); 2 garlic cloves (thinly sliced); 1 lemon (half for juice, half for slices); sea salt; cracked black pepper; fresh basil leaves (optional garnish)

A whole branzino, scaled and gutted, sealed in parchment with bright heirloom tomatoes, buttery Castelvetrano olives, dried oregano, and a whisper of ouzo. Steamed until the flesh is silky and flaky, the aromatics infusing every bite.

1220cal 162gprotein 14gcarbs 53gfat 12min prep 18min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Gluten-Free Recipes Paleo Recipes Healthy Dinner Recipes High-Protein Dinner Recipes Gluten-Free Dinner Recipes Paleo Dinner Recipes 30-Minute Meals Lemon Recipes Tomato Recipes