Fish and Vegetable Bundles

Here is an Italian-inspired recipe for fish and vegetable bundles that you can prepare as a light and tasty dish.

Ingredients

• 4 white fish fillets (such as sea bass or gilthead bream), about 150-200 g each
• 2 zucchini
• 2 carrots
• 1 white onion
• 1 lemon (the juice)
• Extra virgin olive oil
• Salt and pepper to taste
• Aromatic herbs as desired (parsley, thyme, rosemary)
• Parchment paper

Preparation

1. Preheat the oven to 180 °C.
2. Wash and clean the vegetables. Cut the zucchini and carrots into julienne (thin strips) and finely slice the onion.
3. In a pan with a drizzle of extra virgin olive oil, gently sauté the onion until it becomes translucent. Add the julienned vegetables and cook for about 5 minutes, until they are slightly softened. Season with salt and pepper to taste.
4. Place a fish fillet on a sheet of parchment paper. Season the fillet with salt, pepper, a drop of lemon juice, and a drizzle of oil.
5. Spread a portion of the vegetables over the fillet, then sprinkle with the chopped aromatic herbs.
6. Fold the parchment paper over itself to form a well-sealed bundle. Repeat the operation for all the fish fillets.
7. Arrange the bundles on a baking sheet and bake in the oven for about 15-20 minutes or until the fish is cooked but still juicy inside.
8. Serve the bundles directly in their parchment wrapping to retain all the aroma, opening them when it’s time to eat.

Curiosity

The cartoccio (parchment bundle) is a very healthy and tasty cooking method because it allows the food to cook in its own flavor, with the paper retaining moisture and aromas inside, keeping the fish tender and juicy and the vegetables crisp.