Dinner

Branzino en Papillote with Sicilian Caponata & Black Olives

Name: Branzino en Papillote with Sicilian Caponata & Black Olives
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole branzino (10-12 oz each), gutted and scaled; 1 medium Italian eggplant (about 12 oz), cut into ½-inch cubes; ½ cup Castelvetrano olives, pitted; 3 tbsp pine nuts; 3 tbsp golden raisins; 2 tbsp tomato paste; 2 tbsp red wine vinegar; 2 tbsp capers in brine; 4 cloves garlic, sliced thin; ¼ cup extra virgin olive oil; 1 tbsp sugar; 4 sprigs fresh oregano; Sea salt; Cracked black pepper; Zest of 1 lemon

A whole Mediterranean branzino sealed in parchment with a verdant tangle of Sicilian caponata—caramelized eggplant, Castelvetrano olives, pine nuts, and golden raisins—steams gently until the fish is tender and infused with the sweet-sour perfume of the condiment, releasing an aromatic cloud when the parchment is torn open at the table.

836cal 57gprotein 46gcarbs 50gfat 18min prep 22min cook 2serves

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