Branzino Provençal in Parchment

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Lifestyle and cookbook author, Pamela Morgan shares this healthy and easy to prepare (and cleanup) branzino fish recipe. If you can’t find branzino, any white fish can be used, such as red snapper, cod, sea bass, whole striped bass, flounder, halibut, or any other mild, flaky white fish.

Branzino Provençal in Parchment

Serves 6.


    • 6 Branzino filets (1/2 pound each), skin on, trimmed, and pin bones removed 
    • Or 3 whole fish about a pound each. Ask your fish monger to clean 
    • 6 sprigs fresh rosemary, sprigs removed and chopped 
    • 3 cups fresh fennel, sliced into thin rounds
    • 1 cup shallots, thinly sliced
    • 12 cherry tomatoes, cut in half 
    • 2 tablespoons capers
    • 2 lemons cut into rounds 
    • Salt and freshly ground black pepper
    • ½ cup olive oil
    • ½ cup Rosé wine
    • Salt and pepper to taste 


  • Preheat oven to 400 degrees.
  • Tear off a 12 inch piece of parchment paper. Lay the parchment on the baking sheet. Season the fish generously with salt and pepper on both sides. Sprinkle with rosemary, fennel, shallots, tomatoes, and capers. Place cut lemons over the fish and drizzle with olive oil and wine.
  • Grab another sheet of parchment and place over the fish.  Roll the edges until it creates a neat pocket .
  • Place fish in the oven for 15-20 minutes. Take it out of the oven and let it sit for a few minutes before serving.
  • If using a whole fish, filet it and then serve and pour pan juices over the fish. Spoon all vegetables over the fish.


  • Pamela Morgan

    The Pamela Morgan lifestyle brand reflects Pamela’s decades of experience in the hospitality world through delicious and engaging multimedia content. She share her tips, ideas, travel adventures, and experience in the food and lifestyle realm through her bi-weekly blog Flirting with Flavors, YouTube channel, and social media channels. Visit her website.

1 Response

  1. Ellen Easton says:

    This looks delicious and easy to prepare. Will give it a try.

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