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