Branzino al Cartoccio
Ingredients
- 2 Medium size Branzini
- 1/3 cup Extra virgin olive oil
- 1 cup Pitted olives
- 4 Slices garlic cloves
- 2 tbsp Capers in salt rinsed
- 1 lb Cherry tomatoes sliced in half (450 g)
- 1/4 cup Fresh Parsley
- 1/4 tsp Red chili pepper flakes
Instructions
- Place a sheet of parchment paper on top in a large aluminum foil (24 inches).
- Salt and oil on the fish and rub all over it. Make 3 cuts across on all sides of the branzino.
- Place the fish on the parchment paper.
- Add all the ingredients and be sure to place some on the inside of the fish. Sprinkle salt on and an extra drizzle of oil.
- Grab the two opposite sides of the foil and parchments and pinch closed, starting at one end, then fold or roll down to seal the packet. Pinch a few inches from the end on both sides like a wrapped candy. Place packet onto a large baking sheet.
- Bake at 350°F (180°C) for 45 to 55 minutes (depending on the fish size) or until fish flakes easily with a fork.
- Enjoy! Buon appetito!
Video
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