Orata al Cartoccio (Baked Sea Bream in Foil)
Category: Main Dishes
Servings: 4
This traditional Italian recipe for Orata al Cartoccio (Baked Sea Bream in Foil) is a simple yet elegant dish, perfect for a dinner with friends or family. The tender fish is enveloped in aromatic herbs and fresh ingredients, then baked to perfection in parchment paper, resulting in a flavorful, moist, and healthy meal. Follow the detailed steps below for a flawless preparation.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sea Bream (Orata) | 2 fish |
| Garlic | 1 clove |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Fresh Parsley | 2 tablespoons |
| Fresh Thyme | 2 sprigs |
| Extra Virgin Olive Oil | 20g |
| Lemon | 1 |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | ~250 kcal |
| Protein | ~30g |
| Fat | ~15g |
| Carbohydrates | ~2g |
| Fiber | ~1g |
| Sodium | ~250mg |
Instructions
Step 1: Clean and Prepare the Sea Bream
If you are using uncleaned sea bream, you’ll need to clean them first. Begin by using a pair of scissors to cut along the belly of the fish. Start from the tail and proceed straight towards the head, being careful not to damage the fish. Once you’ve made the incision, gently remove the internal organs.
Rinse the fish thoroughly under cold running water, ensuring the belly is fully cleaned of any residual innards. Next, trim off the caudal fin (tail fin) from the underside, as well as the dorsal fin located along the top of the fish. Turn the fish over and remove the second lateral fin and the remaining caudal fin.
Once all fins are removed, use a fish scaler or the edge of a knife to gently scrape off the scales, starting from the tail and moving towards the head. Be thorough but gentle, as you don’t want to damage the delicate flesh.
Rinse the fish one last time under cold water, making sure to clean both the inside and the outside. Pat them dry with a clean kitchen towel.
Step 2: Prepare the Aromatics
Wash and finely chop the fresh parsley, then set it aside. Take the sprigs of fresh thyme and rinse them under water to remove any dirt. Cut the lemon in half and slice one half into thin rounds. Set these aside for stuffing the fish later.
Step 3: Set Up the Baking Paper
Preheat your oven to 200°C (400°F). Take a large sheet of parchment paper and lay it flat on a baking tray. This will serve as your baking vessel for the fish.
Place one cleaned sea bream in the center of the parchment paper. Repeat with the second fish, ensuring there is enough space between them for air to circulate while baking.
Step 4: Season and Stuff the Fish
Generously season the fish with fine salt and black pepper on both the inside and the outside. Next, stuff the cavity of each fish with the prepared herbs: place a few sprigs of thyme and a small amount of the chopped parsley inside each fish. Add a slice of garlic to each fish, as well as a thin slice of lemon.
Drizzle a small amount of extra virgin olive oil over the top of each fish, making sure it’s evenly coated. This will help retain moisture during baking and infuse the fish with a rich flavor.
Step 5: Wrap the Fish in Foil
Once the fish is seasoned and stuffed with the herbs, it’s time to seal it in the parchment paper. Fold the parchment over the fish, creating a loose envelope. Tightly fold the edges of the paper around the fish, making sure it’s well-sealed to trap all the steam and flavors inside.
For extra protection and to prevent any leaks, you can also fold the parchment paper in a way that forms a second layer of wrapping.
Step 6: Bake the Orata al Cartoccio
Place the sealed fish packet on the baking tray and transfer it to the preheated oven. Bake the fish for about 25-30 minutes, depending on the size of the fish. You can check for doneness by carefully opening the parchment paper. The fish should be opaque and flaky when tested with a fork.
Step 7: Serve
Once the fish is cooked to perfection, carefully remove it from the oven. Let the packets cool for a couple of minutes before opening them, as the steam inside can be quite hot. Serve the fish directly in the parchment paper for a rustic presentation or plate it with the lemon, herbs, and a drizzle of the olive oil left in the packet.
Optional Serving Suggestion:
This dish pairs beautifully with a side of steamed vegetables or a fresh mixed salad. You can also serve it with a light, crisp white wine like a Pinot Grigio or Vermentino.
Tips for Perfect Orata al Cartoccio
- Fish Choice: While sea bream is the traditional choice for this dish, you can substitute with other firm white fish like snapper or bass, if preferred.
- Aromatics: Feel free to experiment with additional herbs such as rosemary, basil, or even dill for a personalized flavor profile.
- Cooking Time: If you are cooking multiple fish or particularly large ones, you may need to adjust the baking time by 5-10 minutes.
- Flavor Variations: For a zesty twist, add a splash of white wine to the parchment paper before sealing the packet. This will enhance the fish’s flavor and create a delicious sauce in the packet.
Enjoy this Orata al Cartoccio recipe as a light and fragrant main dish that brings the flavors of the Mediterranean to your table. It’s not only simple to prepare but also offers a delightful and healthy way to enjoy fish with minimal cleanup. Happy cooking!
