Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Branzino al Cartoccio
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 72
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 15
- Sodium
- 228
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
2 whole fresh branzino (2 1/2 pounds each), scaled, cleaned and gutted, and washed
Kosher salt and freshly ground black pepper
2 small handfuls baby arugula
2 lemons, sliced
1 small bulb fennel, sliced
Olive oil, for drizzling
1/4 cup dry white wine
Directions
- Heat a grill to medium high.
- Sprinkle the fish with salt and pepper and place each on a double rectangle of foil. Top with the arugula, half the lemon slices and the fennel. Sprinkle the outside of the fish with salt and pepper, drizzle lightly with olive oil and splash each with some wine. Enclose each fish in the foil, sealing to make a packet. Wrap each fish one more time with foil.
- Place the foil packets on the grill and cook for 25 to 30 minutes.
- Remove the skin and fillet the fish from the bones. Serve on a platter with the remaining lemon slices. Garnish with the arugula and fennel. Squeeze a little lemon juice on top of the fish, just enough to taste.