Sea Bass al Cartoccio

recipe
Prep: 6 minutes; Cook: 25 minutes

The packets can be prepped up to 24 hours ahead, refrigerated, and then baked for a no-fuss dinner on busy evenings. Be sure to enjoy the delicious cooking broth over rice or noodles, or serve bread to soak up the juices.

Yield:

4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 245
Fat 10.6 g
Satfat 1.8 g
Protein 31.9 g
Carbohydrate 3.5 g
Fiber 0.9 g
Cholesterol 70 mg
Iron 0.7 mg
Sodium 409 mg
Calcium 35 mg

Ingredients

1 tablespoon chopped fresh oregano
2 tablespoons olive oil, divided
2 teaspoons chopped fresh thyme
2 teaspoons minced garlic
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
4 (6-ounce) sea bass or halibut fillets (about 1 inch thick)
8 (1/4-inch-thick) slices lemon (about 2 lemons)
2 plum tomatoes, each cut into 6 wedges

Preparation

1. Preheat oven to 400°.

2. Cut 4 (12-inch) squares of parchment paper or heavy-duty foil; spread squares out on work surface.

3. Combine oregano, 1 tablespoon oil, and next 4 ingredients in a small bowl; rub evenly over all sides of fish. Place 1 piece of fish in center of each parchment square; top each piece of fish with 2 lemon slices and 3 tomato wedges. Drizzle remaining 1 tablespoon oil evenly over fish fillets; seal the packets closed so they are airtight. Place packets on a jelly-roll pan or in a baking pan with sides.

4. Bake at 400° for 25 minutes or until fish flakes easily when tested with a fork (remove 1 packet and check for doneness before removing the others from the oven). Place packets on individual plates; cut open top of each packet with a knife. Serve immediately.

Al cartoccio (ahl kahr-TOH-chee-oh) literally means "in a bag," and these neat little packets are a handy, delicious way to cook fish.

Note:

Ana Kelly,

Oxmoor House Healthy Eating Collection

June 2006
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