CHEF GOVIND’S BRANZINI AL CARTOCCIO AND HERB SALAD
Branzini al Cartoccio
4 Skinless Branzino fillets
1 fennel bulb thinly sliced
Lemon sliced thin
Dry Vermouth (in a mister to “spray” or mist fish)
Preheat oven to 400 F.
Cut 4 15x 24 pieces of parchment paper. Place parchment paper down.
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.
Fold the parchment paper around the edges tightly in 1/4-inch folds all the way around to seal in steam.
Bake at 400 F for 15 minutes.
Fresh Herb Salad
Combine all herbs and season with olive oil and lemon juice. Top with Branzini fillets.
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