Branzino al Cartoccio

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 2

Origin

• Region: Coastal Italy / Liguria

  
  

Description

A whole fresh Mediterranean sea bass (branzino) stuffed with aromatic herbs, lemon slices, and garlic, then baked inside a sealed parchment pouch along with sweet cherry tomatoes, capers, and white wine.

Presentation

The sealed parchment pouch is transferred directly from the oven onto the diner's plate. The envelope is cut open at the table, releasing an aromatic cloud of white wine, lemon, and sea bass aroma.

Ingredients

• 1 whole branzino (approx. 600g–700g, scaled, gutted, and gills removed)

• 12 cherry tomatoes, halved

• 1 tbsp non-pareil capers, rinsed

• 10 black Riviera or Kalamata olives, pitted

• 1 organic lemon, sliced thin

• 2 sprigs fresh flat-leaf parsley

• 1 sprig fresh thyme

• 2 garlic cloves, sliced thin

• 45ml dry white wine

• 30ml extra virgin olive oil

• Fine sea salt and freshly cracked black pepper

• Parchment paper (or heavy-duty aluminum foil)

Step-by-Step Directions

1. Prep the Fish: Rinse the whole branzino inside and out under cold water. Pat the skin and the interior cavity completely dry with paper towels. Cut two shallow, diagonal slits through the skin on both sides of the fish; this ensures even cooking.

2. Season Cavity: Season the interior cavity of the fish generously with sea salt and cracked black pepper. Stuff the cavity with the parsley sprigs, thyme, half of the thin lemon slices, and half of the sliced garlic.

3. Construct Pouch: Cut a large sheet of parchment paper about double the size of the fish. Lay the parchment flat on a baking sheet. Place the stuffed branzino right in the center of the paper.

4. Scatter Condiments: Arrange the halved cherry tomatoes, olives, capers, remaining lemon slices, and remaining garlic slices all around and over the top of the fish.

5. Seal Pouch: Drizzle the olive oil and white wine over everything. Fold the top half of the parchment paper over the fish to meet the bottom edge. Starting at one corner, crimp and fold the edges together tightly in overlapping folds to create a completely sealed, airtight crescent pouch.

6. Bake: Slide the baking sheet into an oven preheated to 200°C (400°F) and bake for 22 to 25 minutes. The pouch should puff up like a balloon from the steam inside. Transfer the pouch carefully to a platter, slice open, and fillet the fish away from the central bone to serve.

Optional Variations

• Cartoccio di Filetti: Use skin-on branzino fillets instead of the whole fish for a quicker cook time (12–15 minutes).

Cooking Tips

• Make sure the parchment seams are folded tight; if steam escapes during baking, the fish will dry out instead of braising in its juices.

Nutrition Facts

• Calories: 340 kcal

• Carbohydrates: 5g

• Protein: 32g

• Fat: 18g

• Saturated Fat: 2.8g

• Cholesterol: 65mg

• Sodium: 510mg