CHEF GOVIND’S BRANZINI AL CARTOCCIO AND HERB SALAD

 

Branzini al Cartoccio


Ingredients

  • Parchment paper
  • 4 Skinless Branzino fillets
  • Spinach
  • 1 fennel bulb thinly sliced
  • Lemon sliced thin
  • Dry Vermouth (in a mister to “spray” or mist fish)
  • Fresh thyme
  • Minced garlic
  • Salt
  • Pepper


Directions

  1. Preheat oven to 400 F.
  2. Cut 4 15x 24 pieces of parchment paper.  Place parchment paper down.
  3. Put a bed of spinach and 2 slices of fennel in the center of paper, then add fish fillet on top. Season with salt and pepper. Add lemon slice(s), tomato slices, thyme, garlic if desired.  Next spritz or spray dry vermouth over mixture.
  4. Fold the parchment paper around the edges tightly in 1/4-inch folds all the way around to seal in steam.
  5. Bake at 400 F for 15 minutes.

 

Fresh Herb Salad


Ingredients

  • Basil leaves
  • Parsley leaves
  • Chervil
  • Tarragon
  • Chives
  • Olive oil
  • Lemon juice
     

Directions

  1. Combine all herbs and season with olive oil and lemon juice. Top with Branzini fillets.

Video Clips