Filetto di orata al cartoccio

The baked sea bream fillet is a light and very tasty dish that allows for a healthy way of cooking fish while enhancing its flavor. Here’s the recipe.

Ingredients

• 4 sea bream fillets (about 200 g each)
• 2 ripe tomatoes
• 2 zucchinis
• 1 lemon
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh aromatic herbs (thyme, rosemary, parsley)
• 4 sheets of parchment paper

Preparation

1. Preheat the oven to 200 °C (392 °F).
2. Wash the tomatoes and zucchinis, then slice them thinly.
3. Cut the lemon into thin slices.
4. Spread out the sheets of parchment paper and lightly oil the center of each sheet with extra virgin olive oil.
5. Place a few slices of zucchini and tomato on the bottom of each sheet.
6. Lay a sea bream fillet on top of the vegetables, then season with salt and pepper to taste.
7. Add a slice of lemon and the chopped aromatic herbs (or whole, if you prefer a less intense flavor).
8. Close each parchment packet securely, folding the paper edges to keep the steam from escaping during cooking.
9. Bake the packets on a baking tray for about 15-20 minutes, checking the fish’s doneness, which should stay moist and flavorful.
10. Serve the packets still sealed, allowing guests to open them at the moment, so they can enjoy the aroma that is released upon opening.

Curiosity

Cooking en papillote is a healthy and light cooking method because it does not require the use of added fats and because it allows preserving all the flavors and nutritional properties of the food thanks to the steam that is created inside the parchment. It is also a very dramatic way to present dishes, especially if you have guests.