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.
Pesto Rosso (Sicilian Red Pesto)
Ingredients
- 100 g sun dried tomatoes in oil, drained
- 60 g almonds no skin
- 80 g Parmesan cheese
- 1/2 garlic clove
- small handful of basil
- drizzle of oil
- pinch of alt
Serve with pasta
Instructions
- Into a food processor bowl add all the ingredients and blitz.
- Blitz until it reaches the consistency that you see in the video, it should take ~5 minutes.
- You’ll be tempt to add more oil (and you can totally do that) but I prefer not to, for an healthier and lighter option.
- Add 1 or 2 tbsp of the pasta to a portion of pasta straight into the pan. Add pasta water and mix until it becomes a creamy sauce.