pesce #cartoccio #pescealcartoccio

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Ingredients:
2 medium size branzini
1/3 cup extra virgin olive oil
1 cup pitted olives
4 slices garlic cloves
2 tablespoons capers in salt rinsed
1 lb cherry tomatoes sliced in half (450 g)
1/4 cup fresh parsley
1/4 tsp or more of red chili pepper flakes

Directions:
Place a sheet of parchment paper on top in a large aluminum foil (24 inches).
Salt and oil on the fish and rub all over it. Make 3 cuts across on all sides of the branzino.
Place the fish on the parchment paper.
Add all the ingredients and be sure to place some on the inside of the fish. Sprinkle salt on and an extra drizzle of oil.
Grab the two opposite sides of the foil and parchments and pinch closed, starting at one end, then fold or roll down to seal the packet. Pinch a few inches from the end on both sides like a wrapped candy. Place packet onto a large baking sheet.
Bake at 350°F (180°C) for 45 to 55 minutes (depending on the fish size) or until fish flakes easily with a fork.

Enjoy!

Buon appetito!