Mediterranean Branzino “en Papillote” olives, lemon, scallion
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Mediterranean Branzino “en Papillote” olives, lemon, scallion

Recipe provided by Chef Daniel Boulud

Serves 4

4      Branzino filets (or black seabass), boneless, skin optional
3      tablespoons (30g) olive oil 
4      shallots, thinly sliced  
12    scallions, white part quartered lengthwise and green part very thinly sliced length
wise and soaked in ice water
3      lemons, 1 zested 2 split in half
12    Castelvetrano Olives, pitted and split into quarters 
12    red Cerignola Olives, pitted and split into quarters
1     Calabrian Chili, seeds removed and cut into thin ¼” strips 
1      bunch parsley, leaves picked and washed  
Salt and freshly ground white pepper

Preheat oven to 400°F.

Lightly coat the shallots and the white part of the scallions with olive oil and using a grill pan or
sauté pan cook them until they are lightly charred.

Season them with salt and pepper and set aside.

Using the same grill or sauté pan, grill the lemon halves just until they are golden
brown, and reserve for later. 

Fold a piece of parchment down the center and open the paper back up.

On the right side of the fold place ¼ of the charred scallion mixture down on the paper in
a straight line leaving at least 1 inch of space on each end, then place the fish on top of that.

Next season the fish with salt, pepper and lemon zest.

Then place ¼ of the olives, Calabrian chili and parsley down on top of the fish. 

Drizzle the fish with ½ tablespoon of olive oil and fold the parchment paper back over the fish.

Fold the parchment paper in 1/2 inch folds at an angle so the creases overlap each
other to create half-moon shape.

Be sure to press each fold to ensure that the package stays tight.

Repeat this method 4 times until all of the Branzino filets are wrapped in their individual packets. 

Place the papillotes on baking trays laying them as far and as spread apart from each other
as possible to ensure even cooking, then place them in the oven for 10-12 minutes.

Allow them to rest for 2-3 minute and when you are ready to serve cut the parchment paper
with scissors to release the fish.

Garnish them with the thinly sliced scallion greens and serve with the grilled lemon.
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