Branzino al Cartoccio (Baked Sea Bass in Foil) Recipe

Serves/Makes: 2 servings

Ingredients:

  • 1 whole see bass, about 1 pound
  • 4 black mussels
  • 2 mushrooms
  • 1 medium tomato
  • 2 ounces zucchini
  • 1 ounce eggplant
  • 1/2 red bell pepper
  • 4-5 black olives, pitted
  • 4-5 green olives with anchovies
  • 1-2 sprigs thyme
  • 1-2 sprigs rosemary
  • 1-2 sprigs basil
  • 2 cloves garlic
  • 3-4 lime leaves
  • 8 tablespoons olive oil
  • 1 tablespoon wine balsamic vinegar
  • 2 tablespoons white wine
  • 1/2 lemon, cut into half rings
  • Sea salt and freshly grated black pepper to taste
How to cook Branzino al Cartoccio (Baked Sea Bass in Foil):
  • Clean and rinse vegetables and mussels.
  • All vegetables and fresh herbs coarsely chop.
  • Add salt, pepper, olive oil, olives, lime leaves, mussels, wine, and vinegar. Mix well.
  • Gut the fish, rinse well with cold water inside and out; pat dry with a paper towels.
  • Make 3 deep incisions crosswise on each side of the fish. Season with salt and pepper inside and out.
  • Insert the lemon pieces into each upper incisions.
  • Lay the fish on foil piece (large enough to wrap the whole fish), greased with olive oil.
  • Arrange the vegetable mixture around the fish. Loosely wrap with foil and tightly seal the edges.
  • Bake in a preheated 355°F (180°C) oven for about 15-20 minutes.
  • Carefully unfold the aluminum foil.
  • Transfer the baked sea bass and vegetables to a warmed serving dish and serve hot.
Branzino al Cartoccio (Baked Sea Bass in Foil) recipe
Branzino al Cartoccio (Baked Sea Bass in Foil) recipe
Branzino al Cartoccio (Baked Sea Bass in Foil) recipe
Branzino al Cartoccio (Baked Sea Bass in Foil) recipe
Branzino al Cartoccio (Baked Sea Bass in Foil) recipe

Note(s):

The Branzino al Cartoccio (Baked Sea Bass in Foil) great tasting food is easy to cook and is also healthy.

Comment(s):

Branzino is a silver-skinned fish found in European sea and saltwater lakes. Branzino goes by many names, including European sea bass, spigola, loup de mer, róbalo, and lubina.

The fish, which ranges in size from one-and-a-half to three pounds, has a firm, white, delicate-flavored flesh and few small bones. It's a prized fish in Italian, Spanish, and Greek cuisines and is often prepared grilled, roasted, poached, steamed, or braised whole.

Cooking al cartoccio is an Italian term for baking food in a parchment paper or foil wrapper. In Italian cuisine, pasta, fish, and poultry are the most popular dishes prepared al cartoccio. The purpose of al cartoccio cooking is to create steam and preserve the moisture of the food within the wrapper.

In addition to its aesthetic appeal, cooking al cartoccio helps foods maintain their moisture and the intensity of their natural flavors. No additional oil is needed, so al cartoccio dishes may be healthier and lower in calories. With the exception of certain meats that may require longer cooking time, cooking al cartoccio is time and energy efficient.


This recipe for Branzino al Cartoccio (Baked Sea Bass in Foil) serves/makes: 2 servings

The Branzino al Cartoccio (Baked Sea Bass in Foil) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Bass (more Bass recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Russian (more Russian recipes)

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