A Mediterranean-Inspired Masterpiece, Perfect Roasted Whole Branzino Baked in Parchment Paper
You will love making Perfect Roasted Whole Branzino. This dish looks stunning on any dinner table. Moreover, the flavors create an impressive Mediterranean-Style meal. Preparing the fish seems fancy but it is very easy. Specifically, this recipe requires minimal effort. The vibrant colors of the vegetables look inviting. Guests will certainly enjoy this healthy dinner.
Importantly, cooking the whole branzino fish inside parchment paper works perfectly. Specifically, it locks in moisture effectively. The fish steams gently while baking. This technique ensures perfectly moist and flaky results. Additionally, the vibrant marinade infuses the fish beautifully. Lemon, dill, and spices create a powerful taste. The vegetables also absorb these wonderful flavors. Cooking in parchment simplifies cleanup. You will surely appreciate that aspect later. Perfect Roasted Whole Branzino delivers consistent flavor.
Furthermore, for this Perfect Roasted Whole Branzino recipe, elephant garlic provides a mild taste. While lemon, dill, and mustard create a bright profile. Cumin and turmeric add warmth. Additionally, the colorful peppers and tomatoes soften beautifully. The marinade ties everything together effortlessly.
Can’t Find Branzino? Recommended Substitutions
If you cannot find branzino, try other fish. For example, whole snapper is an excellent choice. Additionally, Sea bass also cooks quite nicely in this manner. Any whole white fish should work fine. Importantly, remember to adjust cooking times accordingly. The fishmonger should clean the fish first. This makes your job much easier. Preparing Perfect Roasted Whole Branzino is straightforward.
You can cook the fish differently too. Don’t want to make parchment pouches? No problem at all. Use a tightly covered baking dish instead. Arrange everything inside the dish. Ensure the lid fits tightly. This method also steams the fish. You could even use heavy-duty aluminum foil. Create a large, sealed foil packet. Both options work beautifully. Achieve fantastic results either way. Enjoy making Perfect Roasted Whole Branzino today!
How to Serve This Parchment Paper Perfect Roasted Whole Branzino
While this baked in a parchment pouch branzino works as a standalone recipe, we usually like to serve it alongside brown rice, quinoa or even a small bed of pasta. It also pairs perfectly with an additional side of leafy greens.
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Nutritional information
Importantly, this website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Baked Parchment Paper Branzino
Equipment
Ingredients
For the Marinade:
- 1 elephant garlic peeled and cut into strips (can use 6-8 regular garlic cloves
- 2 – 3 tablespoons fresh dill finely chopped
- 1 large lemon zested and juiced
- 1/4 cup white wine use drinkable white wine of even left over champagne.
- 3 tablespoons extra virgin olive oil
- 1 tablespoon whole grain mustard
- 3 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
For the Vegetables:
- 1 red bell pepper seeds removed and cut into strips
- 1 yellow bell pepper seeds removed and cut into strips
- 1/2 small yellow onion peeled and sliced thin
- 10 ounces grape or cherry tomatoes
- 1 teaspoon freshly ground black pepper
For the Fish
- 2 – 2 1/2 pounds whole branzino (2 fish) cleaned and washed (ask fishmonger to scale and remove the ofals.
Instructions
Make the Marinade:
- Add all the marinade ingredients into a small mixing bowl. Mix to combine.2 – 3 tablespoons fresh dill, 1 large lemon, 1/4 cup white wine, 3 tablespoons extra virgin olive oil, 1 tablespoon whole grain mustard, 3 teaspoons kosher salt, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon ground turmeric , 1 teaspoon freshly ground black pepper, 1 elephant garlic
Season Vegetables:
- Add the vegetables to a medium mixing bowl, Season with 1 tablespoon of the marinade.1 red bell pepper, 1 yellow bell pepper, 1/2 small yellow onion, 10 ounces grape or cherry tomatoes
Preheat Oven 425F Degrees
Prepare the parchment fish pouches
- Use one full sheet parchment paper per fish, create a boat that can be folded over and closed. Use butcher's twine to tie the two ends. Place the parchment paper onto of a large baking sheet.
- Add one fish to each parchment boat. And pour the marinade over each fish -and rub to season all over and inside the cavity. Divide the vegetables in two. Add the vegetables to the parchment paper. Close the parchment paper to create a steam pouch. Use more butcher's twine to hold the seal together if necessary.2 – 2 1/2 pounds whole branzino
- Bake the fish 20 to 25 minutes. The internal temperature needs to be at 145F degrees.
- Remove the fish from the oven and carefully open the pouch. Serve as desired.
Nutrition
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