Branzino in Parchment Recipe

Name: Branzino in Parchment
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 whole branzino or sea bass, about 1 lb each, cleaned and scaled; 3 Tbsp olive oil; 1 small fennel bulb, thinly sliced (about 1 cup); 4 garlic cloves, thinly sliced; 1 lemon, half sliced into thin rounds and half cut into wedges; 1/4 cup dry white wine; 4 sprigs fresh thyme; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 Tbsp chopped fresh parsley, plus parchment paper

Instructions

Step 1

Heat the oven to 400 degrees F and cut two sheets of parchment about 15 by 20 inches. Pat the fish dry inside and out with paper towels so the skin does not steam and stick to the paper.

Step 2

Season the cavities with half the salt and pepper and stuff them with half the lemon rounds, half the garlic, and the thyme sprigs. Seasoning from the inside flavors the flesh rather than only the surface.

Step 3

Toss the sliced fennel with 1 Tbsp of the olive oil and a pinch of the salt. Fennel needs a little fat to soften and turn sweet instead of staying raw and crunchy.

Step 4

Set each fish on a parchment sheet, scatter the fennel around it, and drizzle with the remaining oil and the white wine. Tuck the rest of the lemon rounds and garlic over the top.

Step 5

Seal each packet by folding the long edge over and crimping it in small folds, then twisting the ends tightly. A tight seal traps the steam that cooks the fish evenly and keeps it moist.

Step 6

Bake for 18 to 20 minutes, until the fish reaches 145 degrees F at the thickest part next to the bone and the flesh flakes. Open each packet away from you, since the trapped steam is very hot.

Step 7

Sprinkle with parsley and serve in the opened parchment with lemon wedges. Whole fish has a line of small bones along the backbone, so lift the top fillet off the frame and check each bite carefully.

Troubleshooting — fixes, not repeats

If the packets leak, double up the parchment or use heavy foil; escaping steam means the fish cooks unevenly and dries at the edges.
If the fish are different sizes, give the larger one a few extra minutes and check both with an instant-read thermometer for 145 degrees F.
If the fennel is still firm, slice it thinner than you think it needs to be, about 1/8 inch, so it finishes with the fish.
If serving children, portion the fish off the frame in the kitchen and check every piece for bones before the plate goes out.

Make it your way

Thinly sliced waxy potatoes can replace the fennel; blanch them for 5 minutes first so they finish with the fish.
Cherry tomatoes and a few Kalamata olives added to the packet make a juicier version, and 1/4 tsp fennel seed boosts the anise flavor when the bulb is small.
The same method works with whole trout, which needs 12 to 15 minutes.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat covered at 325 degrees F for 10 to 12 minutes, until it reaches 165 degrees F, or flake it cold into a salad.

Whole baked fish does not freeze well after cooking.

FAQ

Can I use fillets instead of whole branzino?
Yes. Use two 6-oz fillets with the skin on and bake them 12 to 14 minutes, until they reach 145 degrees F. The packet method still works, and fillets have no backbone, though you should still check for stray pin bones.

Do I need parchment paper, or can I use foil?
Parchment gives the cleanest flavor and can go straight to the table, but heavy-duty foil seals just as well. Whichever you use, crimp the edges tightly so the steam stays inside the packet.

How do I know when the fish is done?
The fish is done at 145 degrees F measured at the thickest part next to the bone, when the flesh separates into flakes with a fork. Undercooked fish looks translucent and clings to the bone.