A simple yet elegant way to cook fish that’s healthy, flavourful, and so easy to make. Pesce al cartoccio is an Italian technique where the fish is baked and steamed in its own little parcel, keeping it incredibly moist and tender while locking in all those Mediterranean flavours.
This recipe is as versatile as it is delicious—feel free to mix and match your favourite herbs and vegetables. I’ve used cherry tomatoes, olives, and sundried tomatoes for a classic Mediterranean touch, but capers, rosemary, or even a splash of white wine would work beautifully too.
The best part? It’s ready in under 20 minutes, making it perfect for busy weeknights or a quick yet impressive dinner. Serve it straight from the parcel for maximum flavour and minimal cleanup.
It’s a healthier way to enjoy fish without sacrificing taste, and the result is nothing short of buonissimo.
What is ‘Pesce al Cartoccio’?
Pesce al cartoccio is an Italian dish where fish is baked in parchment paper or foil—a method called “al cartoccio”, meaning “in a parcel” . The fish steams gently in its own juices along with vegetables, herbs, olive oil, and sometimes white wine or lemon, creating a flavourful and moist dish without the need for added fats or complicated techniques.
Pesce al cartoccio doesn’t have one specific birthplace, but it’s most closely associated with Southern Italy, especially Campania (the region around Naples) and Sicily. These coastal areas have long traditions of cooking with fresh, local seafood and using minimal, wholesome ingredients to bring out natural flavours.
Tips
- Use parchment paper or foil, sealing the edges tightly to trap the steam. Place on a tray to catch any drips.
- Let the fish sit for 2–3 minutes after baking to absorb all the juices before unwrapping.
- I usually discard some of the extra moisture/water created inside the parchment paper. You’ll be left with a super soft and moist piece of fish.
Swaps
Fish: most white fish will work for this recipe. I like to use cod or basa, but also sea bass, bream, or trout work beautifully
Vegetables: you can swap cherry tomatoes and onion with other vegetables: bell peppers, fennel, or asparagus work well.
Parsley: you can try different herbs like basil, thyme, or tarragon for a different aromatic base.
Storage
Fridge: Store leftover fish in an airtight container for up to 2 days. Be mindful that the fish will continue to release moisture, so consider draining any excess liquid before refrigerating.
Reheat carefully: When reheating, place the fish on a baking tray, cover it loosely with foil, and warm it in the oven at 160°C until heated through. This will help preserve its texture.
More Fish Recipes
Pesce al Cartoccio (Italian-Style Baked Fish In Parchment)
Ingredients
- 250 g white fish of your choice I have used basa (most white fish can be used, sea bass or bream are the most common ones)
- ~10 cherry tomatoes cut into 4
- ~8 olives sliced
- 3-4 sun dried tomatoes sliced
- 4 slices of lemon
- 1/2 small red onion chop finely
- 1 tbsp oil
- 1 tbsp parsley chopped finely
- salt & pepper
Instructions
- In a bowl add: cherry tomatoes, olives, sundried tomatoes, onion, oil, salt and pepper. Mix.
- On a large piece of baking paper add 2 slices of lemon and lay the fish on top. Repeat on another piece of baking paper.
- Add the cherry tomatoes salsa on top, dividing equally on both fish.
- Now wrap the baking paper around the fish like it was a parcel (fold one side then the other, and same for the top and bottom).
- Bake for ~12mins at 180C fan oven. Fish is considered done when it reaches an internal temperature of 63°C (145°F) at its thickest part
- Once out of the oven, carefully, drain the excess water in the sink (be careful, it will be piping hot!)