Branzino in Parchment
The pairing of lemon, fresh herbs and sweet fennel highlights the delicate flavors of the fish in this simple, healthy and exquisite dish. The use of parchment paper as a baking vessel not only preserves nutritional value and flavor of the branzino fish, but also makes for a sophisticated presentation and easy clean up!
Preheat oven to 400 degrees. On a cutting board, chop parsley, mint and oregano until minced. Transfer to a bowl and add olive oil, salt and pepper. Make shallow slits on both sides of fish, and rub the fresh herb mixture all over. Insert thin slices of lemon on each slit. Add remaining herb mixture and lemon slices to fish's cavity. Cut parchment paper into a large enough piece to comfortably wrap fish. Using a mandolin slicer, slice the fennel bulb into thin slices. Place a layer of fennel slices on parchment paper piece. Lay fish over the fennel and close the parchment paper: fold two opposite sides up over the fish, and bring the other two sides together, rolling down toward the fish, making sure it stays in place. Place "papillote" on a baking dish and bake for 20 minutes.
Once fish is baked, open the parchment packets and squeeze some fresh lemon juice over it.