Branzino al Cartoccio, or sea bass baked in parchment paper, is a stunningly simple yet elegant dish that showcases the delicate flavor of the fish. This Mediterranean classic requires minimal ingredients, allowing the natural sweetness of the branzino to shine. The parchment packet creates a self-contained, moist cooking environment, resulting in perfectly flaky fish infused with the aromatic herbs and lemon. Imagine the satisfying crackle of the parchment as you open it to reveal a succulent, tender piece of sea bass, steaming with fragrant herbs and juicy citrus.
This unbelievably easy recipe is perfect for a romantic dinner or a sophisticated weeknight meal. With minimal cleanup and a surprisingly short cooking time, Branzino al Cartoccio is a surefire way to impress your guests or simply treat yourself. Ready to create this culinary masterpiece? Let's dive into the step-by-step instructions below.
Tools Needed
- Sauce pot
- Colander
- Bowl
- Knife
- Sheet pan or tray
- Oven
Ingredients
- Fresh Branzino filets
- Fragolina pasta
- Grape tomatoes
- Kalamata olives
- Capers
- Red pepper
- Fennel
- Scallions
- Lemon: 1
- Terragon
- Olive oil
- Salt: 2 tsp
- Parchment paper
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Pasta
- Bring 4 cups of water to a boil in a sauce pot. Add 2 teaspoons of salt.
- Add the fragolina pasta and cook for about 10 minutes, or until al dente. Drain and cool slightly.
- finely chop the red pepper, fennel, and scallions. Quarter the olives. Zest and juice the lemon.
- Combine the cooked fragolina with the chopped vegetables, olives, capers, lemon zest, lemon juice, and a drizzle of olive oil. Mix well. (This can be made ahead of time.)
- remove any bones and trim the edges. Lightly salt both sides of the filets.
Step 2. Assemble the Branzino Packets
- Oil the inside of the parchment paper sheets.
- Layer fennel on the parchment paper, followed by the fragolina mixture and the Branzino filet. Top with a sprig of terragon and a drizzle of olive oil.
- Fold the parchment paper to create a tight seal, ensuring steam is contained during cooking.
Step 3. Bake the Branzino
- Place the parchment packets on a sheet pan and bake in a 400°F (200°C) oven for 15 minutes.
Step 4. Serve
- Carefully open the parchment packet and serve immediately.
Read more: One-Pan Cod with Potatoes: Authentic Italian Recipe
Tips
- Taste the fragolina on its own to understand its flavor profile before combining it with other ingredients.
- Use a thicker parchment paper to prevent burning.
- Don't over-salt the Branzino filets since the fragolina mixture already contains salt.
Nutrition
- Calories: 600-700
- Fat: 30-40g
- Carbs: 50-60g
- Protein: 40-50g
FAQs
1. Can I use other types of fish instead of branzino?
Yes! Other firm, white fish like snapper, sea bass, or cod will work well. Adjust cooking time as needed depending on the thickness of the fish.
2. How do I know when the branzino is cooked?
The fish should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C).
Branzino al Cartoccio offers a delightful culinary experience, showcasing the fresh, clean flavors of the Mediterranean. This simple yet impressive recipe is perfect for any occasion, from a romantic dinner to a casual weeknight meal. Enjoy the succulent, flavorful fish and the ease of cleanup – savor every bite!