Branzino Al Cartoccio
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
55
Sourness
36
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 small
Fennel (bulb, sliced)1 cup
White Wine (dry)Directions:
1
Heat a grill to medium high
2
Sprinkle the fish with salt and pepper and place each on a double rectangle of foil
3
Top with the arugula, half the lemon slices and the fennel
4
Sprinkle the outside of the fish with salt and pepper, drizzle lightly with olive oil and splash each with some wine
5
Enclose each fish in the foil, sealing to make a packet
6
Wrap each fish one more time with foil
7
Place the foil packets on the grill and cook for 25 to 30 minutes
8
Remove the skin and fillet the fish from the bones
9
Serve on a platter with the remaining lemon slices
10
Garnish with the arugula and fennel
11
Squeeze a little lemon juice on top of the fish, just enough to taste