Branzino Massino en Papillote

This recipe was tweaked from a recipe by Chef Massino, a Michelin star Italian chef, and viewed on Masterclass. Fish en papillote is very simple and elegant.

QUANTITY AND INGREDIENTS

4 sides branzino fillets, skin-on, and patted dry

kosher sea salt

freshly ground black pepper

2 lemons, sliced paper-thin, seeds removed

4 handfuls cherry or grape tomatoes, halved

½ cup kalamata olives, pitted

4 Tbsp capers, rinsed

2 shallots, sliced very thin

4 Tbsp minced flat-leaf parsley OR substitute 4 springs each fresh thyme and oregano

4 splashes of dry white wine

4 splashes of extra-virgin olive oil (EVOO)

1 whole egg, lightly beaten, for egg wash to seal parchment

Maldon salt, to taste

SPECIAL EQUIPMENT

4 1/2-sheet pan-sized parchment paper

large sheet pan lined with additional parchment paper

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe. Divide tasks amongst team members.

2. Gather all the ingredients and necessary equipment.

PREPARING THE FISH

1. Place oven shelf in lower half. Preheat the oven to 350°F.

2. Fold 4 sheets of parchment in half. Stack each side of fish close to the folded seam, flesh side up. Season the flesh-side of the fillet with salt and pepper.


3. Arrange the lemon slices evenly over the top of the fillet, then scatter the tomato halves, olives, capers, shallots, and herbs evenly over the fish. Drizzle everything lightly with white wine and olive oil.


4. To seal the paper packets, brush the edges of the parchment paper lightly with the egg wash, then fold edges 1/2 inch around on the three sides. Fold 2 more times, reapplying egg wash as needed. This will create a sealed edge. 


5. Move packets to baking sheet and place in the oven. Bake until the fish is cooked through, about 20 minutes. Remove the baking sheet from the oven. When ready to serve, cut a slit in the top of the packet. Peel back the paper (be mindful of the hot steam). Either serve in the paper or carefully transfer the fillets to a plate. Spoon all of the aromatics and sauce left in the bag over the fish to serve.

6. Finish with Maldon salt and freshly ground pepper.

CULINARY TIPS

1. Fish en papillote is a cooking method where fish is “steamed” in parchment paper with seasonings and its own juices. This result is a moist and tender fish, along with an elegant presentation.

2. Branzino can be tricky to find. Trader Joe’s carries fillets in its frozen section, but it is seasonable. Stock up when it’s available. Substitutes include red snapper, sea bass, striped bass, flounder, tilapia, or rainbow trout.