Citrus & Pomegranate Branzino al Cartoccio

Branzino al Cartoccio with Citrus and Pomegranate
Category: Main Course
Servings: 4

This Branzino al Cartoccio with Citrus and Pomegranate is a simple yet flavorful dish that combines the delicate flavors of fresh branzino with the sweetness of citrus and the tangy burst of pomegranate. The fish is cooked in parchment paper and aluminum foil, ensuring that it remains tender and moist while infusing the ingredients with aromatic flavors. A perfect meal for a light dinner or a special occasion!

Ingredients

Instructions

1. Prepare the Fish
   Start by cleaning the branzino. Using a sharp knife or a fish scaler, carefully remove the scales from the fish. To avoid the scales scattering, it’s recommended to do this over a sink. Be sure not to detach the fillets entirely from the fish. The belly should remain intact, allowing the fish to slightly open like a book.

2. Remove the Bones
   Using scissors, make cuts along the backbone of the fish, from both the head and tail. Gently pull the spine out from the fish. Ensure you wash the fish thoroughly under running water to remove any residual blood or impurities, which could result in a bitter taste. Repeat the cleaning process for the second branzino.

3. Prepare the Orange
   Peel the orange, removing all the white pith. Cut the fruit into slices, ensuring that you remove the thin membrane surrounding each segment. Set the orange slices aside for stuffing the fish.

4. Season the Fish
   Sprinkle salt inside the cleaned fish. Add the marjoram and thyme leaves, making sure to distribute them evenly inside both branzini. Cut the garlic clove in half, placing one half inside each fish. Add the orange slices and distribute the pomegranate seeds between the two fish.

5. Wrap the Fish
   Place each branzino on a sheet of parchment paper. Fold the parchment around the fish, securing the ends tightly to seal it. Next, wrap the parchment paper package in a sheet of aluminum foil, ensuring the ends are well-sealed to prevent any leaks during cooking.

6. Cooking the Branzino
   Preheat your oven to 180°C (350°F). Place the wrapped fish on a baking tray and bake for 25-30 minutes, depending on the size of the fish. The branzino will be done when the flesh is opaque and easily flakes with a fork.

7. Serve
   Carefully open the parchment and foil packet, taking care to avoid any hot steam. Serve the branzino immediately, allowing the citrus and pomegranate flavors to shine through with every bite. Garnish with fresh herbs if desired.

Nutritional Information (per serving)

Cooking Tip:
If you’re unable to find fresh branzino, you can substitute it with any white fish, such as cod or tilapia. However, branzino’s delicate flavor is truly the star of this dish.