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–+ servings
Two whole branzino fish baked al cartoccio with lemon slices and cherry tomatoes.
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4.97 from 27 votes

Branzino al Cartoccio

Enjoy the classic Italian flavors with this Branzino al Cartoccio recipe—a simple, elegant dish that steams Seabass to perfection in a parchment parcel. Infused with the delicate aromas of fennel, tomatoes, and olives, each bite offers a harmonious blend of the ocean's freshness and the Mediterranean's rustic charm. Perfect for a nutritious family dinner or a sophisticated gathering, this dish promises a delightful taste experience with minimal effort. Cook up this heart-healthy, flavorful meal that's both impressive and indulgently satisfying.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Gluten Free
Servings: 4 people
Calories: 300kcal
Author: Daniele Gallo

Equipment

Ingredients

  • 2 Whole Seabass 400 to 500g each, gutted and scaled
  • 225 g Thinly sliced fennel
  • 30 g Capers
  • 100 ml White wine
  • 300 g Tomatoes
  • 30 ml Olive oil
  • 70 g Olives
  • 50 g Sliced lemon
  • 10 g Roughly chopped parsley
  • Salt and pepper to taste

Instructions

  • Prepare two 'cartoccio' using aluminum foil and parchment paper, ensuring they are large enough to encase all the ingredients while leaving room for the steam to circulate.
  • Start with a bed of fennel, followed by tomatoes, olives, capers, and parsley. Season with salt, pepper, and a drizzle of olive oil, then splash in the white wine for an added depth of flavor.
  • Season the seabass inside and out, stuff the cavity with lemon slices, and lay it atop the vegetable bed.
  • Seal the cartoccio carefully, place it on a baking tray, and cook in a preheated oven at 180°C for 30 minutes. Once done, let it rest for 5 minutes before unveiling the feast within.
  • Place the fennel at the bottom, top with tomatoes, olives, capers and parsley. Season with salt, pepper, olive oil and white wine.
  • Season the seabasses, place the lemon slices in the cavity and place at the top of the vegetables.
  • Carefully close the cartoccio and place on a baking tray.
  • Bake in a preheated oven at 180C for 30 minutes. Then remove and let it rest for 5 minutes before serving

Video

Notes

Hints and Tips

For those who love a bit of texture, open the cartoccio in the last 10 minutes of baking to crisp up the skin. If you're using pre-filleted fish, adjust the cooking time to 25 minutes to avoid overcooking.
 
 
Allergens:  FISH, SULPHITES

Nutrition

Calories: 300kcal | Carbohydrates: 10g | Protein: 25g | Fat: 15g