Branzino (European sea bass) is very popular in Italy, but it comes in many names: branzino is used in northern Italy, whereas spigola is used in peninsular Italy, ragno in Tuscany, and pesce lupo elsewhere. It is really flavorful and easy to cook. In this chic and light recipe, it is cooked ‘al cartoccio’, meaning wrapped in parchment packets, baked, and served with a tasty orange sauce. A great fish dish to serve for special occasions such as Christmas eve, New Years eve. Buon appetito!

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