Sometimes we need to whip up dinner in a hurry. There’s no time to meticulously mince a soffritto, roast a hearty rump, or simmer a luxurious sauce. An unexpected guest stops by, a celebration pops up, or a Tuesday to-do list takes off making the idea of preparing, cooking, and cleaning up a meal sounds more unappetizing than a trip to the DMV. Luckily, there’s a very simple Italian dish that essentially does all of the work for you!
Pesce al cartoccio, or fish baked in a packet, is a quick, easy and nutritious dish that, from pantry to table, takes just thirty minutes. It’s my go-to dish that’s not only nourishing and delicious but also presents beautifully when entertaining company. The “wow factor” of wine scented steam that hits the air upon opening the packet is a conversation starter in itself. In addition to the ease of this dish, it’s completely adaptable to whatever seasonal or abundant vegetables and herbs that you have on hand.
I’m sharing my favorite preparation that celebrates the flavors of puttanesca, a traditional Neapolitan sauce made with tomatoes, olives, and capers. I added fennel for an extra punch of flavor and nutrition, and love to serve it over rice to soak up all of the delicious juices. I hope you enjoy it!
Pesce Puttanesca al Cartoccio by Stephanie Rizzolo (Filet of Fish Puttanesca Baked in Foil or Parchment)
Serves 4
Ingredients:
4 filets of firm white fish, like cod or sea bream, cleaned
2 lemons, sliced in rounds
1 pint cherry tomatoes
1 large fennel bulb, thinly shaved
1/2 cup mixed olives, pits removed
1/4 cup salted capers, rinsed and soaked
1/3 cup dry white wine
1/3 cup extra virgin olive oil
1/4 cup parsley, chopped
salt and pepper to taste
Method:
Preheat oven to 400 degrees.
Take a sheet pan large enough to accommodate all of the filets and set aside.
Tear 17-inch square sheets of parchment or foil.
Lay lemon slices onto parchment paper in a row. Place fish filet on top of the lemon slices. Season with salt and pepper.
Carefully pile equal portions of the tomatoes, shaved fennel, olives, and capers on top of the fish. Top with parsley, white wine, and olive oil.
Grab the two opposite sides of the foil or parchments and pinch closed, starting at one end, then fold or roll down and fold in sides to seal the packet like a dumpling. You can use toothpicks to secure if needed. Place packets onto baking sheet.
Bake for 15-20 minutes or until the fish flakes easily with a fork.
Serve with rice or another grain.
Watch Stephanie Rizzolo making pesce al cartoccio on our Instagram account @lacucinaitalianausa - Highlights section #HomeCookingLCI