Branzino En Papillote With Roasted Peppers, Black Olives And Fennel

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4 fillets (6 oz each) branzino (or sea bass)

1 1/2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

2 roasted red peppers, cored, seeded and thinly sliced

1 bulb fennel, halved, trimmed and thinly sliced

1/2 red onion, thinly sliced

1/4 cup black olives (Gaeta preferred), pitted

1/2 cup white wine

1/4 cup Limoncello liqueur

2 tablespoons extra-virgin olive oil

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