Bandera Bronzini en Papillote

bandera en Papillote

Parchment is the perfect baking vessel, preserving important nutrients and sealing in the delicious flavor of the whole bronzini. Serve bronzini on parchment for a classic presentation!


  • Preheat oven to 400 degrees.
  • Place parchment paper onto a sheet pan large enough to fit and wrap around the bronzini.
  • On a cutting board, chop garlic, parsley, mint and oregano; transfer to a bowl and add olive oil, salt & pepper.
  • Make several shallow slits through the skin on both sides of the fish.
  • Rub the fresh herb/olive oil mix all over the fish.
  • Insert thin lemon slices and pack the rest of the herb/olive oil mix into the cavities (not in the slits sliced earlier).
  • Fold the parchment paper over the fish, rolling down over each bronzino to make sure it stays in place.
  • Place the sheet pan with “papillote” into the preheated oven and bake for 18-20 minutes (until the fish flesh is flaky and white).
  • Serve on parchment paper, with extra lemons.


  • 2 whole bronzini (sea bass), gutted, gills and fins removed
  • 4 garlic cloves, minced
  • 1 lemon, sliced
  • ½ cup fresh parsley, chopped
  • ½ cup fresh mint
  • ½ cup fresh oregano
  • ¼ cup olive oil
  • Salt & pepper to taste
  • Parchment paper