Branzino al Cartoccio: A Delightful Italian Dish

Quick Meal Facts

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Time to Stand: 5 minutes
• Total Time: 50 minutes
• Ease of Cooking: Easy
• Servings: 2-4
• Calories: Approximately 300-400 per serving
• Cost of Ingredients: $25-$30 (may vary based on location)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Baking sheet, parchment paper, knife, mixing bowl, aluminum foil (optional)

Check out the right types of equipment that you need for making Branzino al Cartoccio here 

Ingredients

• 1 whole branzino (about 1-1.5 lbs), scaled and cleaned
• 2-3 tablespoons olive oil
• 1 lemon, thinly sliced
• 1-2 cloves garlic, minced
• Fresh herbs (such as parsley, thyme, or basil)
• Salt and pepper, to taste
• Cherry tomatoes (optional)
• White wine (optional)

Check out the right Ingredient that you need for making Branzino al Cartoccio here 

Method

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This will ensure that the branzino cooks evenly.
2. Prepare the Parchment Paper: Cut a large piece of parchment paper, about 18 inches long. Fold it in half and then open it back up; this crease will help you to create the perfect packet.
3. Season the Fish: Place the cleaned branzino on one half of the parchment paper. Drizzle it with olive oil, and sprinkle the minced garlic, salt, and pepper on both sides. Inside the cavity of the fish, add a few slices of lemon, some fresh herbs, and any optional ingredients like cherry tomatoes or a splash of white wine.
4. Create the Packet: Fold the other half of the parchment paper over the fish, enclosing it completely. Starting at one end, fold the edges over tightly to seal the packet. This will trap the steam inside, keeping the fish moist.
5. Bake: Place the parchment packet on a baking sheet and bake for about 25-30 minutes. The fish is done when it flakes easily with a fork and is opaque in the center.
6. Rest and Serve: Remove the baking sheet from the oven and let the packet rest for about 5 minutes. Carefully cut open the packet (watch out for steam!) and serve the branzino hot, garnished with extra herbs and lemon if desired.

Variations

• Herb Swap: Use different herbs like dill or rosemary to change up the flavor profile.
• Vegetable Additions: Add thinly sliced bell peppers, zucchini, or asparagus to the packet for more vegetables.
• Spice It Up: Incorporate a pinch of red pepper flakes for a bit of heat.

Check out the right Ingredient that you need for making Branzino al Cartoccio here 

Tips and Substitutions for Dietary Needs

• Low-Fat Option: Reduce the amount of olive oil or substitute it with a light cooking spray.
• Gluten-Free: This dish is naturally gluten-free! Just ensure that any added sauces or ingredients are gluten-free as well.
• Vegetarian Version: Replace the branzino with thick slices of eggplant or zucchini, seasoned similarly.

Nutritional Information (per serving)

• Calories: 300-400
• Protein: 35g
• Carbohydrates: 10g
• Fat: 15g
• Sodium: Varies based on added salt and any optional ingredients

Troubleshooting Tips

• Fish Sticking: Ensure that your parchment paper is well-oiled to prevent sticking.
• Overcooking: Keep an eye on the cooking time, as ovens can vary. Use a thermometer to check for doneness (145°F is ideal for fish).
• Flavor Issues: Don’t skip on seasoning! Salt, pepper, and herbs are key to enhancing the branzino’s natural flavors.

Final Thoughts

Branzino al Cartoccio is a versatile and impressive dish that can be adapted to suit various tastes and dietary needs. With just a few ingredients and minimal effort, you can create a restaurant-quality meal right at home. So grab your branzino, and let’s get cooking.