Pesce al Cartoccio
Pesce al cartoccio, meaning fish baked in parchment paper, is a simple and healthy recipe. The technique of wrapping fish in parchment paper then cooking has been practiced for centuries, allowing the fish to retain its moisture and flavor. When served, the parchment paper is opened, releasing fresh flavors. Pesce al cartoccio pays homage to the timeless traditions of coastal cooking.
- 2 Whole Fresh Fish (such as Sea Bass or Sea Bream, about 600g each, cleaned and scaled)
- 24 Mussels
- 24 Clams
- 12 Cherry Tomatoes (chopped)
- Fresh Parsley (chopped)
- 2 cloves Garlic (whole)
- 2 tablespoons Extra Virgin Olive Oil
- Salt (to taste)
In a large piece of aluminum foil or parchment paper, wrap 1 whole fish, 12 mussels, 12 clams and 6 cherry tomatoes chopped into small pieces. Add half of the chopped parsley,1 clove garlic, 1 tbsp olive oil and salt and close the package well. It must be sealed completely. Repeat with the remaining fish creating a second package.
Place in a large baking pan and bake in a preheated oven at 180°C (360° F) for 25 minutes. Serve immediately.