Ingredients

Method

Rinse the branzino under cold water and pat dry with paper towels.

Season the cavity of each fish with salt and black pepper.

Place two slices of lemon, two sprigs of thyme, one sprig of rosemary, and half the garlic slices inside each fish.

Drizzle the outside of each fish with olive oil and season with salt and black pepper.

Lay out two large pieces of parchment paper and place each fish in the center.

Fold the parchment paper over the fish, twisting the ends to seal the package.

Place the parchment-wrapped fish on a baking sheet.

Preheat the oven to 400°F (200°C).

Bake in the preheated oven for about 20-25 minutes, or until the fish is cooked through.

Carefully open the parchment paper, being cautious of the hot steam, and check the fish for doneness—the meat should be opaque and flake easily with a fork.

Serve the branzino directly in the open parchment for an attractive presentation.