Pictured above: Seasonello, our featured Product of the Month.
Branzino al Cartoccio, made with only four ingredients, demonstrates the simplicity and genius of Italian cooking. The word “cartoccio” is Italian for paper bag, pouch, or parcel, which explains why cooking “al cartoccio” means baking food in a wrapper. This method helps foods retain their moisture and all of their natural flavors.
(Branzino, a type of Mediterranean Sea Bass, may be substituted in this recipe with a similar type of white flaky fish, such as Red Snapper, Chilean Sea Bass, or Flounder. Seasonello, our featured product, may be substituted with Fresh Sage, Rosemary, Garlic, Sea Salt & Pepper.)
Branzino al Cartoccio
Serves 4
4 Branzino fillets (Ask for the skin to be kept on one side)
Seasonello, as desired
½ cup Extra Virgin Olive Oil
1 lemon, freshly squeezed
Preheat oven to 425o.
Rinse and dry Branzino fillets. Place each on a 12×12 sheet of aluminum foil, with the skin of the fish facing down. Sprinkle seasonello on fillets. Beat extra virgin olive oil with fresh lemon juice and pour over fish. Enclose each fish in the foil while being sure to leave a pocket of air inside to steam the fish. Cook for 15 minutes. Serve with Fagiolini Salad or Fresh Tomato & Red Onion Salad for a refreshing summer meal.
