Oven Seafood Bake Pesce Al Cartoccio
Experience the elegance of Italian coastal cuisine with this Oven Seafood Bake Pesce al Cartoccio, a delightful combination of flavors and textures baked to perfection in parchment paper. This healthy and sophisticated dish features tender fresh fish fillets, succulent shrimp, and vibrant cherry tomatoes and zucchini, infused with aromatic garlic, parsley, and a hint of lemon. The parchment seals in moisture and flavor, creating an irresistibly fragrant and juicy seafood medley. Elevated with a splash of dry white wine and a touch of spice from optional red pepper flakes, this recipe is ideal for weeknight dinners or special occasions. Ready in under an hour, this dish offers a stunning presentation, served either directly in its parchment packet for rustic charm or elegantly plated. Discover the magic of pesce al cartoccio—simple, flavorful, and utterly captivating!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Fresh fish fillets (such as cod, sea bass, or salmon)
- 12 large pieces Shrimp, peeled and deveined
- 1.5 cups Cherry tomatoes, halved
- 1 medium Zucchini, thinly sliced
- 3 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 3 tablespoons Extra virgin olive oil
- 0.25 cup Dry white wine (optional)
- 1 whole Lemon, thinly sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 4 pieces Parchment paper sheets (12x16 inches each)
- 4 pieces Kitchen twine (optional)
Instructions
Preheat your oven to 400°F (200°C).
Prepare the parchment paper by cutting the sheets into approximately 12x16-inch rectangles if not pre-cut. Set aside.
In a large bowl, combine the cherry tomatoes, zucchini slices, garlic, and parsley. Drizzle with 2 tablespoons of olive oil, season with salt, black pepper, and red pepper flakes (if using), and toss to coat.
Lay out one sheet of parchment paper at a time. Place one fish fillet in the center of the sheet and arrange 3 shrimp on top of the fish.
Spoon a quarter of the vegetable mixture generously over the fish and shrimp. Place two slices of lemon on top, and drizzle with a little olive oil and a splash of white wine (if using).
Fold the parchment paper over the fish and vegetables to create a packet, folding and crimping the edges tightly to seal. You can use kitchen twine to secure the packet if desired. Repeat this process for the remaining fillets.
Place the parchment packets on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
Carefully open the parchment packs (steam will escape, so take caution) and either serve directly in the packets for a rustic presentation or transfer the contents to serving plates.
Garnish with additional parsley if desired and enjoy your Oven Seafood Bake Pesce Al Cartoccio immediately!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 19.1 mcg | 96% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1242 mg | 26% | |
*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.
