Whole Sea Bass in Parchment — Branzino al Cartoccio Mediterraneo
A whole sea bass baked in a parchment parcel with cherry tomatoes, olives, capers, garlic, lemon, and white wine, the steam concentrating the flavours so that opening the cartoccio at the table releases a wave of Mediterranean aroma.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both sea bass dry inside and out. Season cavities and skin with salt and pepper. Tuck 2 thyme sprigs and 3 lemon slices into each belly. Halve cherry tomatoes, rinse capers, thinly slice garlic and remaining lemon. Lay parchment on two baking trays.
Bake
Divide tomatoes, olives, capers, garlic, and lemon slices between the two parchment sheets, piling in the centre of each. Place one sea bass on top of each pile. Pour half the white wine and olive oil over each fish. Season with salt and pepper, add 2 remaining thyme sprigs to each parcel. Fold parchment long edges in tight 1cm seals, twist and tuck short ends underneath to fully seal both cartoccio.
Steam
Place both cartoccio in preheated 200C oven for 18–20 minutes until parcels puff dramatically with steam. Check doneness by cutting a small slit in each—flesh should easily pull from spine when cooked through.
Plate
Lift each cartoccio to a warm plate. Slit open at table with scissors to release aroma. Transfer sea bass to serving plates, spoon tomatoes, olives, and pan juices over top. Scatter parsley, drizzle with olive oil, serve with reserved lemon halves.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.