Best 4 Pesce Al Cartoccio Fish In A Paper Bag Recipes
Transport yourself to the picturesque shores of Italy with Pesce al Cartoccio, a culinary masterpiece that captures the essence of Mediterranean flavors. This traditional dish, also known as fish in a paper bag, encapsulates the bounty of the sea with its succulent seafood, aromatic herbs, and tangy citrus notes. Embark on a culinary journey as we unveil two enticing variations of this classic recipe: the classic Pesce al Cartoccio and the contemporary version infused with vibrant Mediterranean flavors. Both recipes promise a sensory experience that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
FISH COOKED IN PARCHMENT (PESCE AL CARTOCCIO)
Fish used to be cooked in a oiled brown paper bag but parchment paper produces just as good a result. Garlic, rosemary and lemon are the flavorings. From the Fine Art of Italian Cooking. Posted for ZWT #7.
Provided by mary winecoff
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Make sure the cavity of the fish is very well cleaned. Preheat oven to 375 degrees.
- Place a large sheet of parchment paper skin-side up on a board and sprinkle it with salt, pepper and some of the rosemary leaves. Place the fish on the parchment paper.
- Cut the cloves of garlic into small pieces. Into the cavity of the fish put half of the remaining rosemary leaves, half of the garlic pieces, salt and pepper. Sprinkle the outside of the fish with the remaining rosemary eaves, garlic and more salt and pepper.
- Wrap the fish completely in the parchment paper and place it in a baking pan, then place in the preheated oven for 17 minutes. Gently turn the fish over and bake for 17 minutes more, then remove the pan from oven and let the fish cool for 5 minutes.
- Serve hot with lemon wedges.
SEAFOOD AL CARTOCCIO
This seafood stew of lobster, bass, squid, Dungeness crab, fennel and a seafood broth flavored with tomatoes, fennel and saffron, is baked in a paper bag.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil.
- Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce.
- Preheat a grill to medium-high heat.
- Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet.
- Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab.
- Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet.
- Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges.
PESCE AL CARTOCCIO - FISH IN A PAPER BAG
Steps:
- Preheat the oven to 375 degrees F. Brush the bag liberally inside and out with the olive oil. Wash the fish well inside and out, then pat dry with paper towels. Season the fish with salt and pepper inside and out. Sprinkle the fish with garlic and rosemary inside and out, then put it in the bag and close tightly. Place the bag on a baking sheet and bake it in the oven for 30 minutes. Remove the sheet from the oven and allow the fish to rest inside the bag for 30 minutes before opening (Be careful when you open that the steam does not burn your hand). Serve with lemon wedges on the side. Yield: 4 servings CHEF DU JOUR DAVID RUGGERIO SHOW #DJ9506 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
Nutrition Facts : Calories 248 calories, Fat 16.116155 g, Carbohydrate 0.831825 g, Cholesterol 52.89 mg, Fiber 0.107174999475479 g, Protein 23.9318675 g, SaturatedFat 2.537334 g, ServingSize 1 1 Serving (145g), Sodium 127.241 mg, Sugar 0.724650000524521 g, TransFat 0.78844175 g
OVEN SEAFOOD BAKE (PESCE AL CARTOCCIO)
Make and share this Oven Seafood Bake (Pesce Al Cartoccio) recipe from Food.com.
Provided by Outta Here
Categories Halibut
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Mix together butter, garlic, lemon zest and juice.
- Season halibut with salt and pepper. Divide half of the butter mixture between the 2 steaks and spread it over one side.
- Sprinkle flour into large oven roasting bag (about 12 by 18 inch size) and shake bag to dust inside with flour. Place bag in a 10 by 15-inch baking pan, about 2 inches deep. Place halibut steaks side by side, buttered side down, in the bag.
- Arrange shrimp on top of fish, then top with clams and dot with remaining butter.
- Seal bag with twist tie according to manufacturer's instructions, and cut 4 to 6 small slits in top.
- Place in preheated oven and bake 30 to 40 minutes or until clams have opened.
- Slash top of bag just enough to remove food without losing juices. With slotted spoon, lift out clams and set aside. With slotted spatula, lift out fish and shrimp and place on a warm serving platter and surround with clams; keep warm.
- Pour cooking liquid into a wide pan, add cream and cook over high heat until liquid is reduced to about 3/4 cup.
- Garnish fish with parsley and pass sauce to pour over each serving.
Tips:
- Choose the right fish: Use firm-fleshed fish that will hold up well in the cooking process, such as salmon, cod, or sea bass.
- Prepare the fish properly: Season the fish with salt and pepper, and any other desired seasonings. You can also add a drizzle of olive oil or lemon juice.
- Use parchment paper or aluminum foil: Cut a large sheet of parchment paper or aluminum foil, and fold it in half. Place the fish in the center of the folded sheet.
- Add vegetables and herbs: Add vegetables such as sliced onions, tomatoes, zucchini, and carrots to the parchment paper or foil. You can also add herbs such as basil, thyme, or rosemary.
- Seal the packet: Fold the parchment paper or foil over the fish and vegetables, and seal the edges tightly. Make sure the packet is sealed well so that no steam can escape.
- Bake the packet: Place the packet on a baking sheet and bake in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until the fish is cooked through.
Conclusion:
Pesce al cartoccio is a simple and delicious way to cook fish. It is a healthy and flavorful dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a delicious and impressive meal that your family and friends will love.
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