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Pesce al cartoccio
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Tobie Puttock's Sicilian-style fish: Baked with fennel, capers, and olives for a flavorful experience.
Ingredients:
  • 250ml (1 cup) white wine, such as chardonnay
  • Pinch of saffron threads
  • 18.20 gm extra virgin olive oil
  • 4 (about 200g each) firm white fish fillets
  • 1 fennel bulb, thinly sliced
  • 135g (3/4 cup) Sicilian green olives, pitted
  • 30.00 ml baby capers
  • 187.50 ml chopped fresh continental parsley
  • 100g butter, chopped
  • 600g baby potatoes, steamed
  • Mixed salad leaves, to serve
Instructions:
  • Preheat oven to 220°C and a baking tray. Combine wine and saffron in a jug, allowing the flavors to develop for 5 minutes.
  • Prepare four 40cm lengths of baking paper and four 40cm lengths of foil. Layer a piece of paper on a piece of foil and fold in half, then tightly fold in the two short sides to form a pocket. Repeat to create a total of four pockets.
  • Drizzle 1 teaspoon of oil into each pocket, fill with fish, top with fennel, olives, capers, and parsley. Divide butter among pockets, season to taste.
  • Pour 60ml (1/4 cup) of the wine mixture into each pocket, then securely fold over the open end.
  • Gently place the fish parcels on the preheated tray and bake for 15 minutes or until the fish is fully cooked.
  • Transfer the parcels to shallow bowls, remove the foil, and serve alongside potatoes and salad leaves.

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