Italian Cuisine
White Fish al Cartoccio with Tomatoes and Olives
Baking 'al cartoccio' is a canonical Italian method of cooking in a parchment paper pouch, perfectly suited for a light, healthy, and elegant home dinner. The fish gently steams in its own juices, infused with subtle notes of lemon, garlic, Mediterranean olives, and sweet cherry tomatoes that burst during cooking to release their rich liquid. Thanks to the sealed envelope, the delicate white fish fillet is guaranteed to remain incredibly tender, flaky, and moist. This dish demonstrates modern light Italian style with clean flavors and striking presentation directly in the paper.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 10 min
- Cooking
- 15 min
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 280 kcal
- Protein
- 32 g
- Fat
- 14 g
- Carbs
- 6 g
- Fiber
- 1.5 g
Step by step
Method
- 01
Pat the white fish fillets dry with paper towels to remove ex…
Pat the white fish fillets dry with paper towels to remove excess moisture and cut into two equal portions. Rub lightly with salt on all sides.
- 02
Prepare the vegetable accompaniment
Prepare the vegetable accompaniment: halve the cherry tomatoes, slice the garlic into thin translucent slivers, cut the lemon into wheels, and lightly crush the olives with the flat side of a knife.
- 03
Cut two large sheets of parchment paper
Cut two large sheets of parchment paper. Place two lemon wheels in the center of each sheet to act as an aromatic protective bed for the fish, keeping it from sticking.
- 04
Lay the fish fillets directly on top of the lemon wheels
Lay the fish fillets directly on top of the lemon wheels. Arrange the cherry tomato halves, garlic slivers, and crushed olives around and over the fish in a colorful pattern.
- 05
Scatter finely chopped parsley over the ingredients and drizz…
Scatter finely chopped parsley over the ingredients and drizzle generously with olive oil. The oil will blend with the tomato and fish juices to create a delicate pan sauce.
- 06
Bring the edges of the parchment paper together over the food…
Bring the edges of the parchment paper together over the food and fold them tightly down in overlapping pleats, completely sealing the envelope into a secure packet.
- 07
Transfer the packets onto a baking sheet and slide into an ov…
Transfer the packets onto a baking sheet and slide into an oven preheated to 200°C. Bake for exactly 15 minutes until the paper puffs up and darkens slightly, signaling the fish is perfectly flaky.
Dishday
Useful advice
Cooking tip
Fold and crimp the edges of the parchment paper tightly to prevent steam from escaping; this internal steam circulation is what keeps the fish exceptionally juicy.
How to serve
Transfer the sealed pouches to dinner plates and cut them open with scissors right at the table. Be careful of the hot, intensely aromatic steam.
How to store
All components can be chopped and completely assembled into the parchment envelopes hours ahead and kept in the fridge, then baked right before serving.
Note
Any high-quality white fish fillet works for this recipe, such as cod, sea bass, or sea bream. Double-check that all small bones are removed from the fillet.
