Cartoccio di Pesce
Whole fish baked in a paper parcel with capers, olives, tomatoes and white wine — effortless and spectacular.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
easy
Cuisine
Italian
gluten-free
Ingredients
1whole sea bass or snapper, 600g, cleaned
200gcherry tomatoes, halved
60gblack olives, pitted
2 tbspcapers
4 clovesgarlic, sliced
100mldry white wine
4 tbspextra virgin olive oil
1 handfulfresh parsley and basil
Instructions
1
Preheat oven to 200C. Lay a large sheet of baking paper on a tray.
2
Place fish in the centre, stuff cavity with half the herbs and garlic.
3
Scatter tomatoes, olives, capers and remaining garlic around fish.
4
Pour white wine and olive oil over everything.
5
Fold paper over fish and twist edges tightly to seal into a parcel.
6
Bake 25-30 minutes until fish is just cooked through.
7
Bring the parcel to the table and open dramatically — serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
173
Protein
1g
Fat
15.4g
Carbs
4.9g
Fiber
1.4g
Sodium
325mg
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