Dinner

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

Name: Pan-Seared Branzino en Papillote with Chermoula, Green Olives & Charred Fennel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 whole branzino (12-14 oz each), cleaned & gutted; 1 cup fresh cilantro; 1 cup fresh parsley; 3 garlic cloves; 1 jalapeño, seeded; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp ground cumin; ½ tsp smoked paprika; 1 fennel bulb, cut into wedges; ¾ cup green olives, pitted; 2 tbsp olive oil (for fennel); 2 lemons, sliced; Sea salt & black pepper to taste

A whole Mediterranean branzino, wrapped in parchment with verdant chermoula (cilantro-parsley herb sauce), is steamed until flesh is delicate & flakes from bone. Green olives provide briny punctuation, while charred fennel brings anise sweetness. Breaking the parchment at table releases an aromatic steam of herbs & citrus.

810cal 65gprotein 26gcarbs 52gfat 15min prep 20min cook 2serves

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