Branzino al Cartoccio

Method

1. Preheat the oven to 200°C (390°F) and cut two large sheets of parchment paper or aluminum foil, each large enough to fully enclose the sea bass in a sealed parcel.
2. Place the sea bass in the center of one sheet and scatter the olives, capers, and chopped tomato evenly over and around the fish.
3. Drizzle the lemon juice over the sea bass and sprinkle the basil on top to finish seasoning the fish.
4. Fold the second sheet of parchment over the fish and crimp the edges tightly on all sides to form a fully sealed cartoccio, trapping the steam inside.
5. Place the cartoccio on a baking tray and bake in the preheated oven for 32 minutes, allowing the fish to cook gently in its own aromatic steam.
6. Remove the tray from the oven, let the parcel rest for 2 minutes, then carefully open the cartoccio at the table to release the fragrant steam before serving.