Branzino al Cartoccio (Sea Bass Baked in a Parchment Parcel)

In Italian cooking, al cartoccio refers to fish or seafood sealed in parchment and baked so it gently steams in its own aromatic juices. Here, whole sea bass is paired with ripe cherry tomatoes, lemon, parsley, garlic, white wine and extra virgin olive oil, creating a light sauce inside the parcel as the fish cooks. The method keeps the flesh moist and delicate while concentrating the fresh, savoury flavours around it. Served opened at the table with the cooking juices spooned over, it makes an elegant but straightforward dinner with very little hands-on work.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Italian coastal-style home cooking
Cooking style Hands-off cooking • Minimal cleanup
Time commitment Under 1 hour

Why this recipe works

  • Gentle steam cooking: Sealing the fish in parchment traps steam from the wine, tomatoes and lemon, helping the sea bass stay moist and delicate.
  • Clean aromatic flavour: Garlic, parsley, citrus and olive oil season the fish without overpowering its mild, sweet flesh.
  • Simple but complete: A short list of fresh ingredients creates both the cooking liquid and the sauce that collects in the parcel.

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Authenticity notes

  • About al cartoccio: Al cartoccio means cooking in a paper parcel, a classic Italian technique used for fish and vegetables because it preserves moisture and aroma.
  • Serve in the parcel: Opening the parchment at the table keeps the fish hot and captures the fragrant steam, with the cooking juices acting as a light sauce.

Timing notes

  • Quick preparation: Most of the hands-on work is slicing the aromatics and assembling the parcels; the oven does the rest.
  • Brief rest before opening: Let the parcels stand for a couple of minutes so the steam settles slightly before opening carefully.
  • Best served immediately: The fish is at its juiciest when served straight after baking, before the delicate flesh has time to firm up.

Ingredient notes

  • Choose good whole fish: Use cleaned whole sea bass with firm flesh and a fresh, clean smell; the simple cooking method relies on the quality of the fish.
  • Use ripe tomatoes: Ripe cherry tomatoes release sweet juices into the parcel and help balance the lemon and wine.
  • Finish with lemon: Serving lemon wedges on the side lets each person sharpen the juices to taste without making the fish too tart during baking.

Common mistakes

  • Loose parchment seal: If the parcel is not tightly crimped, steam escapes and the fish can dry out instead of gently steaming.
  • Baking too long: Check the thickest part of the fish near the end of the baking window; it should be opaque and flake cleanly.
  • Opening too early: Avoid opening the parcel during baking, as releasing the steam interrupts the cooking environment inside the paper.

Equipment you'll need

Baking tray Chef’s knife Cutting board Oven
Ingredients
Instructions
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  1. Heat the oven to 200°C (390°F). Finely slice the garlic, halve the cherry tomatoes, and roughly chop the parsley. Thinly slice half the lemon and cut the remaining half into wedges for serving.
  2. Lay out two large sheets of parchment on a baking tray and brush the centres with a little of the olive oil. Divide the tomatoes and garlic between the centres, then scatter over most of the parsley, reserving a little to finish. Sit a sea bass on each pile and tuck a few lemon slices into the cavity and alongside the fish.
  3. Drizzle the remaining olive oil over the fish and pour the white wine into each parcel, keeping it away from the edges. Fold and crimp the parchment tightly to seal, leaving a little space for steam to circulate. Bake for 18 to 22 minutes, until the parcels are puffed and the fish is opaque and flakes easily.
  4. Rest the parcels for 2 minutes, then place each on a plate and open carefully to avoid the hot steam. Spoon the juices over the fish and scatter with the reserved parsley. Serve with the lemon wedges for squeezing.

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Recipe notes

Tips

  • Seal the parchment well so the fish steams rather than dries out; a tight crimp all the way round makes a big difference.
  • If your sea bass are on the larger side, add 3 to 5 minutes to the baking time and check the thickest part flakes cleanly.
  • For anyone who is pregnant, elderly, or immunocompromised, make sure the fish is cooked until fully opaque and flakes easily all the way through.

Substitutions

  • Replace White wine with water for an alcohol-free parcel; the flavour will be lighter but still fresh.
  • Replace Fresh parsley with Fresh basil for a sweeter, more summery herb note.

Storage

  • Refrigerate up to 1 days
  • Best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat gently in a 180°C (355°F) oven in a loosely sealed parchment parcel until piping hot, or flake the fish into the juices and warm carefully so it does not dry out.

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Recipe overview

  • Servings: 2 servings
  • Total time: 40min (15min active)
  • Difficulty: Easy
  • Cuisine: Italian
  • Allergens:
    Fish
Beginner friendly Kid friendly
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Extra virgin olive oil

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