Sea Bass al Cartoccio

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 245
  • Fat: 10.6g
  • Saturated fat: 1.8g
  • Protein: 31.9g
  • Carbohydrate: 3.5g
  • Fiber: 0.9g
  • Cholesterol: 70mg
  • Iron: 0.7mg
  • Sodium: 409mg
  • Calcium: 35mg


  • 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


  1. 1. Preheat oven to 400°.
  2. 2. Cut 4 (12-inch) squares of parchment paper or heavy-duty foil; spread squares out on work surface.
  3. 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. 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.
  5. 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.
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