Branzino in Papillote

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Mild, flaky Mediterranean Sea Bass, refreshing lemon, light asparagus, and zesty olives are all wrapped in parchment paper and popped in the oven for a quick and easy dinner!

View our Mild & Flaky Branzino.

20 min


  1. Diagonally cut the asparagus stalks into large pieces, thin julienne slice the shallot, slice the lemon
  2. Form the parchment paper into a large triangle
  3. Place 1 tbsp of the oil on the center of the parchment paper
  4. Add the shallot, asparagus, and olives on top of the oil in the parchment paper
  5. Season the Branzino fillet with salt and pepper and place on top of the vegetables in the parchment paper
  6. Top the Branzino fillet with three slices of lemon and the thyme sprig
  7. Seal up the parchment paper by folding over the edge until a sealed half circle is created
  8. Bake at 350°F for 12-15 minutes or until the Branzino reaches an internal temperature of 145°F
  9. Carefully cut a line in the top of the sealed parchment paper to reveal the dish and serve
1 Comensal
Recipe for 1 persona


1 Branzino fillet
1 lemon
1 shallot, thin julienne
5 asparagus stalks, cut diagonally
1/4 mixed olives
2 tbsp white wine
2 tbsp olive oil
1 fresh thyme sprig
parchment paper