Preparing whole fish has never been easier with Chef Michael Angeloni’s signature Branzino Al Cartoccio. Perfect for sharing family style, this rustic Italian dish comes with a whole Branzino, cleaned and ready for you to stuff with fresh herbs and lemon, and served with fennel, onion, and garlic steamed in white wine and oven-baked ‘al cartoccio’ style (in parchment paper). Enjoy this mild and flaky white fish with a side of grilled hen of the wood mushrooms and triple cooked smashed potatoes for the full rustic Italian dining experience.

• 1pc Branzino, whole
• ¼pc Onion
• ¼pc Fennel
• 6-8 cloves Garlic
• 1pc Lemon
• 20g Thyme
• 1 bunch Parsley
• 30mL White Wine
• 500mL container Triple Cooked Potatoes
• ¼ bunch Rapini
• 80g Grilled Hen of the Wood Mushrooms
• 250mL Olive Sauce
• 1 sheet Parchment Paper

Allergens: Onions, Garlic, Chili, Alcohol, Olives, Capers, Tomatoes

Make sure you’ve got 2 Baking Sheets, Scissors, and a Chef’s Knife. It’s also ideal to have a few staples on hand like Olive Oil, Salt, and Pepper. Now, let’s get cooking!

Preheat oven to 400°F.

Remove the Branzino from the refrigerator 10 minutes prior to cooking to bring the Fish to room temperature.

Take your sheet of Parchment Paper and fold it in half. Next, open the bag containing the Branzino using scissors and set aside.

Cut your Lemon in half, setting aside the other half for later. Cut one half of the Lemon into 4 wheels.

Finely chop the whole bunch of Parsley, reserving half. Cut the Thyme finely.

Season the Branzino well with olive oil, salt, and pepper, making sure to season inside the belly of the Fish.

Stuff your Fish with Lemon Wheels, half the amount of chopped Parsley, and all of the Thyme. Set the stuffed Fish aside.

Place the Fennel, Onion, and Garlic on the Parchment Paper and season well with salt and pepper.

Lay the stuffed Branzino on top of the vegetables. Pour the White Wine on top of the Fish. Fold your Parchment Paper up and around the entire Fish, rolling the ends in to form a sealed packet. Place the enclosed packet on a baking sheet.

Chef’s Tip: You can pierce toothpicks through the lip of the parchment fold to ensure that it is fully closed.

Line a second baking sheet with parchment paper and place the Potatoes on the tray. Season generously with olive oil, salt, and pepper. Place into the hot oven for 8-10 minutes. Once they begin to turn a light golden, place the Branzino in the oven and set a timer for 18 minutes.

Once your timer has gone off, remove the tray of Potatoes from the oven. Add the Rapini and Mushrooms onto the baking tray with the Potatoes, and season with olive oil, salt, and pepper. Place the tray back into the oven for approximately 6-8 minutes.

After about 6-8 minutes, remove the Fish from the oven and set aside to rest for 2 minutes.

Chef’s Tip: Poke a hole into the bag to check the internal temperature of the Branzino. A safe temperature to consume fish is 125°F.

Remove the baking tray with Potatoes, Rapini, and Mushrooms.

Using scissors, carefully cut open the Branzino packet. Squeeze fresh Lemon over the fish. Garnish with the remaining Parsley and a drizzle of olive oil. Serve with a side of Roasted Vegetables and the Olive Sauce.

That’s it! Buon Appetito!