Preheat the Oven: Preheat your oven to 400°F (200°C). This will ensure that the branzino cooks evenly.

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.

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.

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.

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.

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.