Pesce al cartoccio

Recipes / Fish

Baked with aromatic fennel, capers and olives, Tobie Puttocks Sicilian-style fish is the whole package.

Recipe «Pesce al cartoccio» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 250ml white wine, such as chardonnay, Pinch of saffron threads, 1 tbsp extra virgin olive oil, 4 firm white fish fillets, 1 fennel bulb, thinly sliced , 135g Sicilian green olives, pitted, 1 1/2 tbsp baby capers, 3/4 cup chopped fresh continental parsley , 100g butter, chopped, 600g baby potatoes, steamed, Mixed salad leaves, to serve.

Ingredients:

  • 250ml white wine, such as chardonnay 
  • Pinch of saffron threads 
  • 1 tbsp extra virgin olive oil 
  • 4 firm white fish fillets 
  • 1 fennel bulb, thinly sliced 
  • 135g Sicilian green olives, pitted 
  • 1 1/2 tbsp baby capers 
  • 3/4 cup chopped fresh continental parsley 
  • 100g butter, chopped 
  • 600g baby potatoes, steamed 
  • Mixed salad leaves, to serve 

Instructions

  1. Preheat oven to 220°C. Preheat a baking tray. Combine the wine and saffron in a jug. Set aside for 5 minutes to develop the flavours.
  2. Meanwhile, cut four 40cm lengths of baking paper and four 40cm lengths of foil. Place a piece of paper on a piece of foil. Fold in half, then fold in the 2 short sides tightly to create a pocket. Repeat to make 3 more pockets.
  3. Drizzle 1 teaspoon oil into each pocket. Divide fish among pockets. Top with the fennel, olives, capers and parsley. Divide butter among pockets. Season.
  4. Carefully pour 60ml (1/4 cup) of the wine mixture into each pocket. Fold over the open end tightly to secure.
  5. Carefully place the fish parcels on the hot tray. Bake for 15 minutes or until fish is cooked through.
  6. Transfer the parcels to shallow bowls. Discard the foil. Serve with potatoes and salad leaves.