Pesce al Cartoccio

🔥 Prep

• Rinse the 2 pcs white fish under cold water, pat dry with paper towels.
• Slice the 1 pcs lemon into thin rounds.
• Chop the 1 tbsp of fresh herbs (e.g., parsley, dill, or thyme) finely.
• Measure out the 2 tbsp olive oil into a small bowl.

🔥 Cook

• 1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
• 2. Place each fish fillet on a large piece of aluminum foil, drizzle with 1 tbsp olive oil, and season lightly with salt and pepper.
• 3. Top each fish with lemon slices, sprinkle the chopped herbs, and drizzle the remaining 1 tbsp olive oil.
• 4. Fold the foil tightly around the fish to create a sealed packet, ensuring no steam can escape.
• 5. Place the foil packets on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
• 6. Carefully open the packets (watch for steam) and transfer the fish to serving plates.

🔥 Serve

• Serve the Pesce al Cartoccio hot, directly from the foil, with a wedge of lemon on the side.
• Pair with a simple arugula salad dressed with olive oil and lemon juice.
• Accompany with crusty Italian bread or boiled new potatoes for a complete meal.