Best Pesce Al Cartoccio Fish In A Paper Bag Recipes

Fish Cooked in Parchment (Pesce Al Cartoccio) image

Provided by mary winecoff

Categories European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 sea bass (about 31/2 pounds) or 1 red snapper (about 31/2 pounds)
salt & freshly ground black pepper
1 tablespoon rosemary
2 large garlic cloves, peeled
lemon wedge

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.

Spaghetti Al Cartoccio - (Spag Cooked in a Bag) image

Provided by Aunty Dotty

Categories Spaghetti

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 garlic cloves, finely sliced
400 g canned chopped tomatoes
50 ml white wine
1 pinch dried oregano
1 pinch dried chili
1/2 teaspoon sugar
2 anchovy fillets, chopped
1 tablespoon capers packed in salt, rinsed
10 small black olives
6 -8 prawns, medium green
220 g dried spaghetti
300 g clams, rinsed and in their shells (vongole)
1 tablespoon Italian parsley

Steps:

Heat oven to 200°C.
To make the bags, take two 50cm square sheets of foil, lay a same size square of baking paper over each one and fold in half. Scrunch up the sides to form an open pouch, brush the insides with a little oil.
Heat the rest of the oil in a pan and fry the garlic for 1 minute on medium.
Add tomatoes, wine oregano, chili, sugar, anchovies, capers and olives and simmer gently for 15 minutes.
Cook the pasta in plenty of salted water until only just al dente.
Drain, toss with the sauce, and divide between the 2 bags. Add the prawns and clams and fold and scrunch the tops to make a tight seal.
Put them on a tray and bake for 15 minutes.
To serve, tip the bag contents onto a plate and scatter with the parsley and drizzle with a little extra virgin olive oil.

Oven Seafood Bake (Pesce Al Cartoccio) image

Provided by Outta Here

Categories Halibut

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup unsalted butter, softened
1 garlic clove, peeled and minced
1/2 teaspoon lemon zest
1 teaspoon lemon juice
2 halibut steaks (about 1 lb. each-3/4 inch thick)
salt and pepper, to taste
1/2 lb medium raw shrimp, peeled and deveined (30-40 per lb size)
12 steamer clams, in shell
1/4 cup whipping cream
1/4 cup fresh Italian parsley, chopped
1 tablespoon flour

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.