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.
Oxmoor House JUNE 2006
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.
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