Baked Branzino en Papillote with Fennel, Tomato & Herbed Orzo

Ingredients

• 4 fillets (6 oz each) whole branzino (sea bass) fillets, skin-on, pin bones removed
• 1 medium fennel bulb, thinly sliced
• 2 cups cherry tomatoes, halved
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh tarragon, chopped
• 3 cloves garlic cloves, thinly sliced
• 1/4 cup extra virgin olive oil, divided
• 1/2 cup dry white wine, Sauvignon Blanc preferred
• 1.5 cups orzo pasta, whole grain
• 3.5 cups vegetable broth, unsalted
• 1 whole lemon, zest and juice
• 3 tbsp fresh parsley, chopped
• 1 tsp sea salt, to taste
• 1/2 tsp cracked black pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F. Cut 4 parchment paper rectangles (12x16 inches) and fold in half.

2. 2

   Warm 3.5 cups vegetable broth in a pot, add orzo, and cook according to package directions until al dente. Stir in 2 tbsp olive oil, lemon zest, fresh parsley, salt, and pepper. Set aside.