Al Cartoccio loosely translates to “in paper”, a common way of cooking fish fillets which keeps in the moisture and cooks gently. This Catalano’s recipe is definitely one to try!
Serves 2
Cooking tip: Plate the fish in the parcel to retain all the cooking juices and flavour.
Ingredients
2 x 200gm premium white fish
1 garlic clove, minced
1/3 eggplant, diced
1/2 red onion, sliced
1/2 zucchini, diced
1/2 red capsicum, sliced
2 thyme sprigs
2 x 3cm lemon zest pieces
50mL extra virgin olive oil |
Methods
- Preheat oven to 190°C.
- Lay out 2 pieces of aluminium foil about 20cm x 20cm. Lay a piece of baking paper about 15cm x 15cm over each of the foils then bring in the sides of the foil to make a small boat like pouch.
- Place the fish into the pouch and add the vegetables on and around the fish. Place in the thyme and lemon zest strips then drizzle over the oil.
- Fold the sides of the foil edges in but leave the top open. Place onto a baking tray and cook in the oven for 15-20min.
- Remove from the oven and allow to rest for 2-3 min before opening, being careful of the hot steam that will come out of the pouch when opening.
- Season with salt and black pepper and serve on some fresh mashed potatoes, or for a more authentic dish, a bed of creamy polenta.
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