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)