Branzino En Papillote With Roasted Peppers, Black Olives And Fe

Name: Branzino En Papillote With Roasted Peppers, Black Olives And Fe
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters black olives (Gaeta preferred), pitted; 2 teaspoons freshly ground black pepper; 680 grams fillets each) branzino (or sea bass); 1 bulb fennel, halved, trimmed and thinly sliced; 2 teaspoons kosher salt; 59 milliliters Limoncello liqueur; 2 Tbsps extra-virgin olive oil; 1 red onion, thinly sliced; 2 roasted red peppers, cored, seeded and thinly sliced; 118 milliliters white wine

Branzino En Papillote With Roasted Peppers, Black Olives And Fe is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains around 31g of protein, 12g of fat, and a total of 346 calories. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of limoncello liqueur, pepper, wine, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the limoncello you could follow this main course with the Limoncello plum tart as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oven to 40

Equipment you will use

Oven

Cut four 10-inch pieces of parchment paper. Fold each sheet in half (and then cut into a semicircle, if preferred).

Equipment you will use

Baking Paper

Place open halves of parchment on 2 baking sheets.

Equipment you will use

Baking Sheet

Sprinkle both sides of fish with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Place 1/4 of peppers, fennel and onion on 1 side of crease on each piece of parchment.

Ingredients you will need

Peppers

Fennel

Onion

Place 1 fillet on top of each pile of vegetables.

Ingredients you will need

Vegetable

Place 1/4 of olives, wine, Limoncello and oil over each fillet. Fold other side of parchment over fish and fold in edges to form as tight a seal as possible.

Ingredients you will need

Limoncello

Olives

Fish

Wine

Cooking Oil

Bake 16 minutes.

Equipment you will use

Oven

Remove from oven, transfer each parchment package to a plate and open with a knife or scissors. (Be careful not to burn yourself when you release the steam.)

Equipment you will use

Kitchen Scissors

Knife

Oven

Equipment

Ingredients

Servings:

59milliliters

black olives (Gaeta preferred), pitted 2teaspoons

freshly ground black pepper 680grams

fillets each) branzino (or sea bass)1

bulb fennel, halved, trimmed and thinly sliced 2teaspoons

kosher salt 59milliliters

Limoncello liqueur 2Tbsps

extra-virgin olive oil 1

red onion, thinly sliced 2

roasted red peppers, cored, seeded and thinly sliced 118milliliters

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Ziobaffan Organic Pinot Grigio. It has 4.6 out of 5 stars and a bottle costs about 17 dollars.