Branzino Puttanesca
Branzino Puttanesca
Branzino, known for its clean and mild taste, is one of my favorite fish to cook. I always serve branzino for my pop up, and it’s still a hit. One of the easiest ways to cook branzino is this “papillote” method, cooking in parchment envelops. Keeping the moisture within the papillote locks in all the flavors, and since it’s individually wrapped and prepared, it’s even easier to serve. Instead of grilling a steak for your next date night, how about making this flavorful dish using this foolproof method? It’s so simple to make, but you will impress your dinner date.
Total Time: 20 minutes
Makes: 4 servings
INGREDIENTS:
2 tsp EVOO per parchment
1 zucchini, sliced
4 fillets of branzino
1 tbsp capers per parchment
1/4 cup olives, sliced and divided into four
2 tomatoes, quartered and divided into four
4 sprigs of fresh thyme
2 lemon, divided into quarters
INSTRUCTIONS:
Preheat your oven to 400F.
Slice zucchini on a mandoline. If you don’t have a mandoline, thinly slice the zucchini.
On a parchment-lined sheet tray, add sliced zucchini right in the center. Season it with salt with a little bit of EVOO.
Add the branzino fillet on top of zucchini. Season the fish with salt.
Layer the fish with capers, olives, cut-up tomatoes, and a sprig of thyme, and squeeze half of the lemon on top of the fish. You will make four parchments for the fish total, and repeat the layering process for each fish.
Cover the branzino with a parchment paper by folding it across the fish. Fold the ends of parchment papers tightly to make an envelope.
Place the parchment envelops on the sheet tray and put them in the preheated oven, and cook it for 8-10 minutes.
Remove the sheet tray from the oven and let it sit for 1 minute before opening the envelope. Serve the individually wrapped parchment on a dish right away.
* If there are any leftover zucchini pieces, feel free to chop them up and toss them in the oven along with the fish outside so that you have roasted zucchini!*