Ingredients:

  • 2 Branzino Fillets (approx. 5 oz / 140–150 g each), skin-on
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Lemon (Zest and Juice, divided)
  • 2 cloves Garlic, finely minced
  • 1 Tbsp Fresh Dill, roughly chopped (divided)
  • 1 Tbsp Fresh Parsley, roughly chopped (divided)
  • 1 Tbsp Dry White Wine (optional, e.g., Sauvignon Blanc)
  • 1/2 tsp Flaky Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place two 12x16 inch (30x40 cm) parchment rectangles on top.
  2. Pat the branzino fillets completely dry using kitchen paper. This is critical for firm texture and effective seasoning adhesion.
  3. In a small bowl, combine the olive oil, minced garlic, half of the fresh dill, half of the parsley, the zest of the entire lemon, salt, and pepper to prepare the rub.
  4. Brush the oil and herb mixture evenly over both sides of the branzino fillets.
  5. Place one seasoned fillet, skin-side down, on one half of a parchment rectangle.
  6. Drizzle the lemon juice (about 1/2 tsp per fillet) and the optional white wine (1/2 Tbsp per fillet) around the fish, avoiding the skin.
  7. Fold the parchment paper over the fish, aligning the edges. Start crimping/folding the edges tightly together, working your way around the semi-circle to create a tight, steam-trapping seal. Repeat for the second fillet.
  8. Transfer the sealed parcels to the preheated oven. Bake for 12–15 minutes until the parcels puff up slightly.
  9. Carefully remove one parcel and slit it open (watch for hot steam!). The fish is ready when the flesh is opaque and flakes easily. If resistant, seal and return for 2–3 minutes.
  10. Transfer the sealed parcels directly to the serving plates. Let them rest for 1 minute before the diner cuts them open. Garnish the fish with the remaining fresh dill and parsley before serving.