Monday, October 22, 2012

Cartoccio: Fish Fillets with Olive Paste

One of the nicest and best looking chefs I know is Benny the Chef. His newest book, The Art of Cooking According to Me, sits happily in my kitchen with multiple crimped corners leading to pages covered in a variety of food splatters. I have learned so much about Italian cooking from this book and am deeply indebted to him. Like his Facebook Page! Many thanks to Benny for allowing me to share this recipe with you.


Ingredients for 4 people:

4 big fish fillets (salmon, trout, sea bream, red snapper, white fish, halibut)
4 cloves crushed garlic
2 Tbsp capers
2 Tbs bread crumbs
2 anchovy fillets
2 slices stale bread
A handful of black olives
A bunch of fresh parsley
Extra virgin olive oil
Ground white pepper


In a food processor put the olives, the bread, the capers, the bread crumbs, the anchovies, two cloves of crushed garlic, a few leaves of parsley, and a couple tablespoons of oil. Process until you have a thick paste.

Now, take the fish fillets and season with salt and pepper,. Spread the paste over the top and press firmly for it to stick to the flesh. Place the fish in the refrigerator and let it rest for a few minutes.

Meanwhile, combine a couple tablespoons of oil with the rest of the garlic.

Cut four large sheets of parchment paper; they have to be long enough to cover the length of the fish. Fold each sheet in half lengthwise and spoon the garlic oil over them.

Put a few branches of parsley on each paper. Arrange the fillets over the parsley and drizzle with oil.

Buy it here!
Fold the paper in half over the fish. You should fold the open ended part of the paper back over the top to make a pleat and then tuck the sides of the paper underneath. Make four tightly sealed packets.

Arrange the packets on a baking sheet and place in the oven at 450F. Bake for 15-20 minutes (depending on the size of the fillets).

Take the packets out of the oven and place onto plates. Serve the fish inside the paper and open it in front of your guests.

(!): The steam that will be released when opening the packets will be an explosion of aromas, but be careful because it will also be very hot.

(?): Cartoccio is a classical Italian preparation for fish, seafood, vegetables, and pasta. In Central Italy it is made especially with freshwater fish; very tasty is the Cartoccio with the trout. This preparation is very good for fish with a lean flesh because the steam inside the packets will cook it gently and the flesh will be more juicy and digestible.

@: Before closing the packets, sprinkle the fish with ground hazelnuts.


  1. I am experimenting with cod fish, and also I'm trying to stay on a low carb diet at the same time. I am interested if anyone has any kind of good low carb recipes I can use on cod? . . Thanks a bunch, men!. Grilled or broiled? Either, or perhaps - not picky!.
    Feel free to visit my webpage - healthy tasty dessert recipes

  2. This comment has been removed by a blog administrator.

  3. This comment has been removed by a blog administrator.

  4. This comment has been removed by a blog administrator.

  5. This comment has been removed by a blog administrator.

  6. This comment has been removed by a blog administrator.

  7. This is my first time i visit here and I found so many interesting stuff in your blog especially it's discussion, thank you. comprar aceite

  8. You can learn, Arabic, composing, perusing and that's only the tip of the iceberg, Quran, and Islamic examinations learn Quran for all ages go along with us now to learning Quran for novices With recitation, tajweed. do it now.

  9. I think this is an informative post and it is very beneficial and knowledgeable. Therefore, I would like to thank you for the endeavors that you have made in writing this article. All the content is absolutely well-researched. Thanks... Hiking In Salta

  10. I am impressed. I don't think Ive met anyone who knows as much about this subject as you do. You are truly well informed and very intelligent. You wrote something that people could understand and made the subject intriguing for everyone. Really, great blog you have got here. flavored cooking oil

  11. This comment has been removed by the author.