Dinner

Berbere-Crusted Branzino en Papillote with Roasted Fennel & Pomegranate Sauce

Name: Berbere-Crusted Branzino en Papillote with Roasted Fennel & Pomegranate Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 whole branzino (10–12 oz each), cleaned and scaled; 2 tbsp berbere spice blend; 1 tbsp olive oil; ¼ tsp sea salt; pinch black pepper; 1 small fennel bulb, shaved thin; 2 tbsp fresh ginger, julienned; 1 small bunch fresh cilantro (about 2 oz), chopped; 2 lemons, thinly sliced; ½ cup pomegranate juice (fresh or high-quality bottled); ¼ cup red wine; 1 tbsp pomegranate molasses; 1 tsp honey; ⅛ tsp ground clove; 2 tbsp pomegranate arils, for garnish; parchment paper

A whole branzino coated with a fragrant berbere-spice crust, steamed en papillote with roasted fennel, fresh ginger, and cilantro, the steam keeping the flesh impossibly tender. A bright pomegranate-wine reduction pools underneath—tart, slightly sweet, and deeply spiced.

539cal 54gprotein 42gcarbs 15gfat 10min prep 20min 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 Dairy-Free Recipes Healthy Dinner Recipes High-Protein Dinner Recipes Gluten-Free Dinner Recipes Dairy-Free Dinner Recipes 30-Minute Meals Lemon Recipes