Pesce Al Cartoccio (Fish In Parchment Paper) Recipe

Name: Pesce Al Cartoccio (Fish In Parchment Paper)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large white onion, cut into thin strips; 1/4 cup chopped fresh fennel fronds; 2 fennel bulbs, cored and cut into thin strips; 2 lemons, sliced; 2 tablespoons chopped fresh rosemary; 3 garlic cloves, minced; 1/2 cup extra-virgin olive oil; Parchment paper; 4 (1-pound) whole fish, cleaned and scaled; 1/2 cup dry white wine; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper

Servings: persons

1 large white onion, cut into thin strips
1/4 cup chopped fresh fennel fronds
2 fennel bulbs, cored and cut into thin strips
2 lemons, sliced
2 tablespoons chopped fresh rosemary
3 garlic cloves, minced
1/2 cup extra-virgin olive oil
Parchment paper
4 (1-pound) whole fish, cleaned and scaled
1/2 cup dry white wine
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

1
Combine onion and next 6 ingredients in a large bowl.
2
Cut four large pieces of parchment paper long enough to cover length of fish, and fold each in half lengthwise. Spoon onion mixture on bottom halves of parchment. Place one fish against the crease of each parchment piece, drizzle with white wine, and sprinkle with salt and pepper.
3
Fold the parchment at the bottom corner over itself. Continue folding over the previous fold to create a pleat and allow for the paper to be sealed tight. When you have formed a half circle and reached the opposite end of the crease, tuck the paper under the last fold. Place on a large baking sheet.
4
Bake at 350u00b0 for 20 to 25 minutes or until the fish is cooked through. Carefully tear paper open, allowing steam to escape.
5
Tip: If fish is too large to allow parchment paper to seal tight, place on aluminum foil and wrap foil up and around parchment edge, pinching to seal.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large white onion, cut into thin strips, 1/4 cup chopped fresh fennel fronds, 2 fennel bulbs, cored and cut into thin strips, 2 lemons, sliced, and more.

Yes, Pesce Al Cartoccio (Fish In Parchment Paper) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesce Al Cartoccio (Fish In Parchment Paper)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions