This recipe is intended as a framework, there are many ways to make it your own. Include any vegetable that would cook through in the same time it would take to cook your fish, you could even use potatoes if they were thinly sliced. You can use a whole fish – which are hard to find in my local seafood vendors, unfortunately – or a piece.
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Pesce al Cartoccio – Fish in a ‘Packet’
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
Herb-roasted fish is surprisingly simple. Just season, wrap, and bake for a delicious meal.
Ingredients
- 1 onion, sliced thin
- 1 head fennel, thick outer leaves removed, cored, sliced thin
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 lbs (907 g) fresh fish, bluefish, striped bass, cut into 6 portions
- 1 lemon, thinly sliced
- Fresh herbs - basil, thyme, rosemary
Instructions
- Preheat oven to 400°F (204°C), or build a charcoal fire and allow to burn down to coals.
- Tear 6 15” sheets of heavy duty aluminum foil and lay them on the counter.
- Distribute onion and fennel slices on the 6 sheets, placing them in a small pile in the center of each sheet. Season with salt and pepper, and drizzle with olive oil.
- Place one portion of fish on top of the fennel and onion. Season with salt and pepper. Place one or two lemon slices on top of the fish, then add any desired herbs. Drizzle with more olive oil.
- Wrap the fish and herbs tightly in the aluminum foil, sealing well. Place the foil packets on a sheet pan and put in the oven at 400°F (204°C), or place them directly on the hot coals if using a fire. Cook for 20 minutes.
- Remove from heat and serve.
Notes
- For even cooking, ensure fish portions are similar in size and thickness.
- Substitute other firm white fish like cod or halibut for bluefish or striped bass.
- To prevent soggy packets, avoid overfilling the foil and ensure a tight seal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: One fish portion
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 15
- Fiber: 4
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
What does cooking fish in cartoccio actually do differently from roasting it open in a pan?
Sealing the fish in parchment or foil traps steam from the fish and any aromatics inside the packet, which gently cooks the fish in its own moisture. The result is notably juicier than open roasting and the herbs and lemon infuse directly into the flesh.
How do I know when the fish inside the sealed packet is cooked through?
For a whole fillet or portion, the packet will puff with steam and the fish should flake easily when you carefully open one end to check. A 3 to 4 cm thick piece typically takes 12 to 15 minutes at 200 C. 
Can I prepare the packets in advance before guests arrive?
Yes, you can assemble and seal the packets several hours ahead and refrigerate them. Take them out 15 minutes before cooking so the fish comes closer to room temperature and cooks more evenly.
