Dinner

Whole Roasted Branzino en Papillote with Fennel, Orange & Black Olive

A pristine whole branzino is wrapped in parchment paper with ribboned fennel, orange supremes, Castelvetrano olives, and fresh fennel fronds, then roasted until the fish is tender and the parchment dramatically billows with fragrant steam when opened. The paper itself becomes edible, delicate and flavorful from the aromatic cooking, and the fish flakes cleanly away from the bone.