📝 About This Recipe
Transport yourself to the sun-drenched Italian coast with this Orata al Cartoccio, a masterpiece of simplicity and elegance. By sealing the sea bream in a parchment paper parcel, the fish steams in its own juices along with aromatic herbs, briny olives, and sweet tomatoes, resulting in incredibly moist and flavorful flesh. This traditional Italian method, known as 'al cartoccio,' preserves the delicate integrity of the seafood while creating a spectacular presentation for your dinner guests.
🥗 Ingredients
The Fish
- 2 pieces Whole Orata (Sea Bream) (approx. 400-500g each, scaled and gutted)
- 1 teaspoon Sea salt (fine grain for seasoning)
- 1/2 teaspoon Black pepper (freshly cracked)
Aromatics and Vegetables
- 150 grams Cherry tomatoes (halved)
- 1/2 cup Taggiasca or Kalamata olives (pitted)
- 1 tablespoon Salted capers (rinsed and drained)
- 2 pieces Garlic cloves (thinly sliced)
- 1 piece Lemon (half sliced into rounds, half for juicing)
- 1 small bunch Fresh Flat-leaf Parsley (roughly chopped)
- 4 sprigs Fresh Thyme
Liquids and Finishing
- 4 tablespoons Extra virgin olive oil (high quality)
- 1/4 cup Dry white wine (like Vermentino or Pinot Grigio) (room temperature)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Prepare two large sheets of parchment paper, approximately 40cm x 30cm each.
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2
Rinse the Orata under cold running water, ensuring the cavity is clean. Pat the fish thoroughly dry inside and out with paper towels; dry fish yields better flavor.
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3
Using a sharp knife, make 2-3 shallow diagonal slashes on both sides of each fish. This helps the heat and aromatics penetrate the flesh.
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4
Season the cavity of each fish with a pinch of salt, pepper, one slice of lemon, and a sprig of thyme.
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5
Place each fish in the center of its own parchment paper sheet.
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6
Distribute the halved cherry tomatoes, olives, capers, and sliced garlic evenly around and on top of the two fishes.
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7
Drizzle 2 tablespoons of extra virgin olive oil over each fish, followed by a splash of the white wine and a squeeze of lemon juice.
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8
Sprinkle the chopped parsley over the top and add a final pinch of sea salt.
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9
Fold the parchment paper over the fish. Fold and crimp the edges tightly starting from one corner to create a sealed, airtight semi-circle or rectangular pouch.
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10
Place the pouches on a large baking sheet. Bake in the center of the oven for 25-30 minutes, depending on the thickness of the fish.
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11
The pouch should puff up with steam. To check for doneness, the fish should feel firm through the paper, or the internal temperature should reach 63°C (145°F).
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12
Remove from the oven and let the parcels rest for 2-3 minutes before opening.
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13
Carefully cut open the parchment with scissors—be cautious of the hot steam escaping. Serve immediately inside the paper to catch all the delicious juices.
💡 Chef's Tips
Always use the freshest fish available; the eyes should be clear and the gills bright red. If you don't have parchment paper, aluminum foil works well, though parchment is more traditional and aesthetically pleasing. Don't overstuff the pouch or it might leak; ensure there is enough space for steam to circulate. If your fish is larger than 500g, increase the cooking time by 5-8 minutes. Rinse your capers well if they are packed in salt to avoid an overly salty dish.
🍽️ Serving Suggestions
Pair with a crisp, chilled Italian white wine such as a Vermentino or a Gavi di Gavi. Serve alongside roasted baby potatoes tossed in rosemary and olive oil. A side of sautéed Swiss chard or garlicky spinach complements the delicate fish beautifully. Provide extra slices of crusty ciabatta bread to soak up the flavorful 'acqua pazza' juices at the bottom of the pouch. A simple arugula salad with a lemon vinaigrette adds a refreshing peppery crunch to the meal.