Dinner

Whole Roasted Branzino en Papillote with Ras El Hanout, Charred Lemon & Saffron Tomato Compote

Name: Whole Roasted Branzino en Papillote with Ras El Hanout, Charred Lemon & Saffron Tomato Compote
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2 servings
Ingredients: 2 whole branzino (12–14 oz each), scaled, gutted, gills removed; sea salt & white pepper; 1½ tbsp ras el hanout spice blend; 2 lemons, halved; 2 tbsp neutral oil; 2 fennel bulbs, thinly sliced; 12 oz cherry tomatoes; 3 cloves garlic, minced; ½ tsp saffron threads; ¼ cup water; 1 tbsp honey; ½ tsp sherry vinegar; ¼ tsp ground cumin; ¼ tsp ground coriander; fleur de sel; fresh cilantro leaves; edible flowers (optional); 2 tbsp unsalted butter

A pristine whole branzino—seasoned inside and out with ras el hanout's warm spice blend—is sealed in parchment with charred lemon halves and aromatic fennel, then roasted until the fish is impossibly tender and perfumed with steam. Beneath it sits a silken saffron-infused tomato compote made from slow-cooked cherry tomatoes, their sweetness deepened and their acidity balanced by threads of saffron and toasted spices. Opening the parchment at table releases an aromatic cloud.

741calper serving 67gprotein 47gcarbs 35gfat 30min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this