Fish Cooked in Parchment Pesce Al Cartoccio
Delight in the Mediterranean elegance of "Fish Cooked in Parchment Pesce Al Cartoccio," an oven-baked masterpiece that brings flavor and presentation to your table. This light yet flavorful dish features tender fillets of white fish nestled alongside vibrant cherry tomatoes, thinly sliced zucchini, and sweet red onions, all infused with the aromatic goodness of garlic, fresh thyme, and delicate lemon slices. Sealed in parchment paper and baked to perfection, the fish steams in its own juices, locking in moisture and enhancing the natural flavors. A drizzle of olive oil and a splash of dry white wine elevate this healthy, one-packet meal to gourmet status. Perfect for a weeknight dinner or a special occasion, this easy-to-make recipe is both visually stunning and irresistibly delicious. Serve it directly in the parchment for a rustic touch or plate it elegantly alongside crusty bread or your favorite grain. Keywords: Fish in parchment, Pesce al Cartoccio, Mediterranean fish recipe, white fish baked in parchment, healthy fish dinner.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Fillets of white fish (such as halibut, cod, or sea bass)
- 1 cup Cherry tomatoes
- 1 medium, sliced into thin rounds Zucchini
- 1 small, thinly sliced Red onion
- 2 cloves, minced Garlic
- 4 sprigs Fresh thyme
- 1 sliced into thin rounds Lemon
- 3 tablespoons Olive oil
- 1 quarter cup Dry white wine
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 sheets (about 15 x 20 inches each) Parchment paper
Instructions
Preheat your oven to 375°F (190°C).
Lay out the 4 sheets of parchment paper on a clean surface.
Place a fish fillet in the center of each sheet of parchment paper.
Surround each fish fillet with equal portions of cherry tomatoes, zucchini slices, and red onion.
Sprinkle the minced garlic over the vegetables.
Season the fish and vegetables with salt and black pepper.
Lay one or two lemon slices on top of each fish fillet, followed by a sprig of fresh thyme.
Drizzle 3/4 tablespoon of olive oil and 1 tablespoon of white wine over each portion.
Fold the parchment paper over the fish and vegetables, crimping the edges tightly to form a sealed packet.
Transfer the packets to a baking sheet and bake in the preheated oven for 20 minutes.
Remove the packets from the oven and let them rest for 2 minutes before opening carefully, as the steam will be hot.
Serve the fish directly in the parchment or transfer it to a plate, spooning the juices and vegetables on top. Enjoy!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.7 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
