Pesce al Cartoccio (Italian-Style Baked Fish In Parchment)

Servings 2

Prep Time 10

Cook Time 12

Total Time 22

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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

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!)

Course: Main Course

Cuisine: Italian

Keyword: fish, italian, mediterrenean, onepan