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Branzino en Papillote with Fennel and Cherry Tomatoes

Branzino en Papillote with Fennel and Cherry Tomatoes

Dinner
Prep Time
20min
Cook Time
25min
Servings
4
Calories
385
Chef's Note

Papillote cooking is a beautiful technique that locks in moisture and flavor while creating a dramatic presentation. The key to perfect packets is ensuring they're well-sealed before baking—fold the edges at least twice to prevent steam from escaping. You can prep the packets up to 2 hours ahead and refrigerate them; just add 2-3 minutes to the baking time if cooking from cold. The puffed parchment tells you the fish is perfectly cooked—don't open until you're ready to serve, as the steam is what cooks the delicate branzino.

Tags
branzino
sea bass
italian
en papillote
steamed fish
weeknight dinner
elegant
low-carb
Mediterranean
Ingredients

  • 4 fillets (6 oz each) whole branzino (sea bass)

  • 1 large bulb fennel bulb

  • 2 cups cherry tomatoes

  • 2 whole fresh lemon

  • 1/4 cup fresh parsley

  • 2 tablespoons fresh tarragon

  • 4 tablespoons extra virgin olive oil

  • 1/2 cup dry white wine

  • 2 tablespoons unsalted butter

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 2 cloves garlic cloves

  • 4 sheets (12x16 inches) parchment paper

Instructions
  • 1

    Preheat oven to 400°F (200°C). Pat the 4 branzino fillets dry with paper towels and season each with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper on both sides.

  • 2

    Prepare the fennel: trim the bulb, remove the tough outer layer, and slice thinly lengthwise into 1/8-inch slices (about 2 cups total). Wash and halve the 2 cups cherry tomatoes.

  • 3

    Mince the 2 garlic cloves finely. Zest 1 lemon and juice both lemons (about 1/4 cup juice total). Chop the 1/4 cup fresh parsley and measure out 2 tablespoons fresh tarragon.

  • 4

    Create parchment packets: lay out 4 sheets of parchment paper (12x16 inches). Fold each sheet in half and crease, then unfold. On one half of each sheet, arrange a bed of fennel slices (about 1/2 cup per packet), slightly off-center toward the fold.

  • 5

    Place 1 branzino fillet on top of the fennel in each packet. Divide the halved cherry tomatoes evenly among packets (about 1/2 cup per packet), scattering them around the fish.

  • 6

    In a small bowl, combine 4 tablespoons extra virgin olive oil, 1/2 cup dry white wine, the minced garlic, lemon zest, and 1 tablespoon of the fresh parsley. Drizzle this mixture evenly over each fillet (about 2 tablespoons per packet).

  • 7

    Distribute 1/2 tablespoon unsalted butter to each packet, placing it on top of the fish. Sprinkle the remaining 1 tablespoon parsley and all 2 tablespoons tarragon evenly across the packets.

  • 8

    Fold the parchment paper over the fish to create a seal, then fold the edges tightly 2-3 times, creating a secure packet. The packets should be well-sealed to trap steam.

  • 9

    Place the 4 sealed packets on a baking sheet and bake for 22-25 minutes, until the parchment puffs up and turns light golden brown. The fish will cook through from the trapped steam.

  • 10

    Carefully transfer each packet to a serving plate. Using kitchen scissors or a sharp knife, cut an X into the top of each parchment packet and fold back the flaps to open. Squeeze the remaining lemon juice (about 1 tablespoon per packet) directly over the opened fish and vegetables.

  • 11

    Serve immediately while steaming hot, allowing diners to enjoy the aromatic escape of steam when opening their individual packets.

Nutrition Information (per serving)
385
Calories
38g
Protein
12g
Carbs
16g
Fat
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