Lunch

Whole Branzino en Papillote with Charred Fennel, Preserved Lemon & Green Olive Tapenade

Name: Whole Branzino en Papillote with Charred Fennel, Preserved Lemon & Green Olive Tapenade
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: 1 whole branzino (1.2 lbs), gutted and scaled; 1 large fennel bulb, shaved thin on mandoline; 1 preserved lemon, seeds removed, flesh sliced thin; ½ cup castelvetrano olives, pitted and halved; 3 cloves garlic, thinly sliced; 2 tbsp extra-virgin olive oil; 1 tsp za'atar; 4 sprigs fresh dill; 4 sprigs fresh parsley; ½ lemon, sliced thin (fresh); Sea salt & cracked black pepper; 1 tbsp salted capers, rinsed

A whole branzino (1.2 lbs) perfumed with preserved lemon, sliced fennel, castelvetrano olives and za'atar, sealed in parchment and roasted until the paper puffs with steam. Unwrap at the table to release the essence of the Levantine coast—tender flaked fish with the anise sweetness of fennel and salty-briny olive notes.

491cal 51gprotein 15gcarbs 26gfat 15min prep 22min cook 2serves

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