Branzino Al Cartoccio

Ingredients

  • 100g fregola
  • 1 cup halved cherry tomatoes
  • 1 stalk thinly sliced green onion
  • 2 tablespoons lemon juice
  • 8 kalamata olives, pitted and roughly chopped
  • 2 medium branzino fillets
  • 4 sprigs thyme
  • Olive oil

Side salad

  • 1 fennel
  • 1 tangerine
  • 6 kalamata olives
  • Lemon juice
  • Olive oil

    Method

    1. Bring a large pot of salted water to a boil. Boil the fregola, stirring occasionally, until al dente, 8 to 10 minutes, depending on the size of the fregola. Drain thoroughly
    2. Place the cooked fregola in a medium bowl and toss olive oil. Add the tomatoes, green onion, lemon juice, olives and lemon juice. Toss together and set aside
    3. Preheat the oven to 400°F. Season the fish fillets generously on both sides with salt and pepper
    4. Cut parchment paper so that it is 2x the size of the branzino, with a border of about 2".  Spoon half the fregola mixture onto one-half of each piece of parchment paper
    5. Lay the fish fillets on top of the fregola, skin side up. Drizzle 1 1/2 teaspoons of olive oil over each piece of fish. Place thyme sprigs atop each fillet
    6. Crimp the edges of the parchment paper to seal.  Use a small strip of foil to make a better seal
    7. Bake the fish packets for 15 minutes. Serve each packet, parchment paper and all, on a plate with a wedge of lemon
    8. Serve with side salad of fennel, tangerine and kalamata olives dressed with lemon / olive oil

    Notes

    • Google translate says 'Al Cartoccio' is Italian for 'baked', but I think in cooking it is used more when it's baked in a sealed parchment paper pocket

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