Orata al Cartoccio alla Siciliana
Category: Main Course | Serves: 4
This Sicilian-style Orata al Cartoccio (baked sea bream in parchment) is a delightful combination of fresh fish, aromatic herbs, and sweet and savory ingredients, making it the perfect main dish for any special occasion or a simple, elegant dinner at home. The use of parchment paper ensures the fish is perfectly moist and infused with the rich flavors of the Mediterranean.
Ingredients
| Ingredient | Quantity |
|---|---|
| Orata (sea bream) | 4 whole |
| Raisins (uvetta) | 30g |
| Pine nuts (pinoli) | 30g |
| Bread crumbs (pangrattato) | 100g |
| Fresh parsley (prezzemolo) | to taste |
| Extra virgin olive oil | to taste |
| Fine salt (sale fino) | to taste |
| Black pepper (pepe nero) | to taste |
Instructions
| Step | Action |
|---|---|
| 1 | Begin by preparing the sea bream. If not already done, gut and scale the fish. Use a knife to carefully remove the scales by scraping the blade along the skin. Rinse the fish under cold running water to clean. |
| 2 | Use kitchen scissors to gently enlarge the cut in the belly of the fish. This will create enough space to stuff the fish with the aromatic filling. |
| 3 | Wash the raisins and place them in cold water to soak for at least 10 minutes. This will rehydrate them, adding a tender texture and sweetness to the dish. |
| 4 | Toast the pine nuts in a dry skillet for 2-3 minutes, stirring often to prevent burning. This step enhances their aroma and flavor. |
| 5 | In the same skillet, toast the breadcrumbs for a few minutes until golden and crisp. Stir frequently to ensure they don’t burn. |
| 6 | Finely chop the fresh parsley and combine it in a bowl with the toasted breadcrumbs, toasted pine nuts, and the soaked raisins that have been drained and squeezed dry. Add a pinch of salt and black pepper to taste. |
| 7 | Drizzle in some extra virgin olive oil to moisten the mixture without making it too greasy. Stir everything together, creating a well-balanced stuffing for the fish. |
| 8 | Preheat your oven to 200°C (392°F) with the fan setting, ensuring it is fully heated before cooking. |
| 9 | Place each fish on a large rectangle of parchment paper. Stuff the belly of each fish with the aromatic filling, distributing it evenly. |
| 10 | Seal each fish in the parchment by folding the paper over and twisting the ends to form a packet. Tie securely with kitchen twine to ensure the fish stays sealed during baking. |
| 11 | Bake the stuffed fish in the preheated oven for about 15-20 minutes, positioning them in the center of the oven for even heat distribution. |
| 12 | Once done, remove the parchment packets from the oven and let them rest for a few minutes before serving. Carefully open the packets, allowing the delicious aromas to escape. |
Tips
- You can add some lemon slices or a few sprigs of thyme inside the fish before sealing the parchment for an extra layer of flavor.
- For a more Mediterranean flair, feel free to sprinkle some capers or olives on the stuffing mix.
- Serve this dish with a side of roasted vegetables or a fresh green salad for a light and wholesome meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 25g |
| Carbohydrates | 18g |
| Fat | 15g |
| Saturated Fat | 2g |
| Fiber | 3g |
| Sodium | 150mg |
| Cholesterol | 60mg |
Orata al Cartoccio alla Siciliana is a beautifully flavorful and aromatic dish that brings the essence of Sicily straight to your table. The delicate flavors of the sea bream, combined with the sweetness of raisins, the crunch of pine nuts, and the crisp texture of toasted breadcrumbs, create a perfect harmony of flavors that will have everyone asking for seconds. The parchment baking method ensures the fish remains tender and succulent while preserving all the vibrant flavors. Enjoy this dish as part of a Mediterranean-inspired meal that will transport your taste buds to the sunny shores of Sicily.
