Baked Seabream Fillets in Foil (Filetto di Orata al Cartoccio)
Category: Main Courses
Servings: 4
A delightful and healthy dish, Baked Seabream Fillets in Foil offers a perfect blend of flavors from delicate fish, fresh vegetables, and aromatic herbs, all sealed in foil to preserve moisture and enhance taste. This recipe is a Mediterranean classic that brings together the goodness of seabream, peas, zucchini, carrots, and radishes, seasoned with white wine, capers, and lemon zest for a refreshing twist. It’s an easy yet elegant dish, perfect for a family dinner or a special occasion.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Seabream fillets | 700g |
| Fresh peas | 400g |
| Zucchini | 200g |
| Carrots | 140g |
| Radishes | 80g |
| Pickled capers | 8g |
| White wine | 50g |
| Sea salt | to taste |
| Freshly ground black pepper | to taste |
| Fresh thyme leaves | to taste |
| Lemon zest | 1 lemon |
| Extra virgin olive oil | to taste |
| Garlic clove | 1 |
Instructions:
-
Prepare the Vegetables:
Begin by shelling the fresh peas. Wash the radishes thoroughly, then slice them thinly. Set them aside for later use. -
Sauté the Vegetables:
Heat a drizzle of extra virgin olive oil in a large pan over medium heat. Add the garlic clove, slightly crushed, to infuse the oil with flavor. Then, add the zucchini, carrots, and peas. Sauté the vegetables for a few minutes, allowing them to soften slightly. -
Add White Wine and Lemon:
Once the vegetables are tender, pour in the white wine and let it cook for 1–2 minutes, allowing the alcohol to evaporate. Then, add half of the lemon zest to the pan and cook for an additional 2 minutes, letting the vegetables absorb the citrus aroma. Remove the garlic clove and season the mixture with sea salt and freshly ground black pepper to taste. -
Assemble the Foil Packets:
Preheat the oven to 180°C (350°F). Tear off 4 large pieces of parchment paper, each large enough to create a sealed packet for the fish. On each piece of parchment, place a seabream fillet. Spoon a portion of the vegetable mixture onto each fillet, ensuring the fish is covered. Add a few capers, some sliced radishes, and a few sprigs of fresh thyme on top. Finish with a drizzle of olive oil and a pinch of salt and pepper. -
Seal the Packets:
Fold the parchment paper around the fish and vegetables, creating a secure packet. Be sure to seal the edges tightly to trap the steam inside, which will cook the fish and vegetables evenly. -
Bake:
Place the foil packets on a baking tray and bake in the preheated oven for 15-20 minutes, depending on the thickness of the fish. The seabream should be perfectly cooked through and flaky. -
Serve:
Once baked, carefully open the foil packets, being cautious of the hot steam. Serve the seabream fillets directly in the parchment, allowing everyone to enjoy the aromatic, steaming goodness. Garnish with additional fresh thyme or lemon zest if desired.
Tips:
- Flavor Variations: Feel free to add other seasonal vegetables such as cherry tomatoes, bell peppers, or even artichokes for a more robust flavor.
- Wine Pairing: Pair this dish with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc to complement the delicate flavors of the fish and vegetables.
- Serving Suggestions: This dish is perfect served with a light side of roasted potatoes or a fresh green salad to round out the meal.
This Baked Seabream Fillets in Foil recipe is not only easy to prepare but also incredibly healthy and bursting with flavors. It’s an ideal choice for a weeknight dinner or a special occasion, combining the best of Mediterranean cuisine with simple cooking techniques. Enjoy the tender, flavorful fish alongside the aromatic vegetables for a meal that’s sure to impress!
