Branzino al Cartoccio


  • ¼ cup dry white wine
  • 2 whole fresh branzino (2 ½ pounds each), scaled, cleaned and gutted, and washed
  • Olive oil, for drizzling
  • 1 small bulb fennel, sliced
  • 2 lemons, sliced
  • 2 small handfuls baby arugula
  • Kosher salt and freshly ground black pepper

Heat a grill to medium high.Sprinkle the fish with salt and pepper and place each on a double rectangle of foil. Top with the arugula, half the lemon slices and the fennel. Sprinkle the outside of the fish with salt and pepper, drizzle lightly with olive oil and splash each with some wine. Enclos...

View full recipe at SpringPad


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